Recipe: Pumpkin, Walnut & Poppy Seed Muffins with Cheddar Cheese

We love this nutritious recipe for Pumpkin, Walnut & Poppy Seed Muffins with Cheddar Cheese filled with lots of power food and nutrients – all good stuff for a healthy family. This recipe is very child Friendly but careful with allergy to nuts.
The muffins are freezable, Pre-preparable, you can serve them Cold or Hot – ideal for special occasions such a Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving.
recipe Pumpkin, Walnut & Poppy Seed Muffins with Cheddar Cheese (6)

Serves 10 to 12 muffins

Prep time 10 minutes

Cook time 30 minutes

Total time 40 minutes

Allergy Egg, Wheat

Dietary Vegetarian

Meal type Lunch, Side Dish, Snack

It is a British recipe kindly donated by author Karen S Burns-Booth.

Ingredients

375g self-raising flour

salt and black pepper, to taste

75g butter or margarine (for this recipe we have used a more nutritious product, the new Clover Additions Immunity Support with buttermilk which is made with buttermilk and has 70% less saturated fat than butter. Rich in Vitamin A and a source of Folic Acid to help support a healthy immune system)

1 large free-range egg, beaten

300mls milk

75g grated mature Cheddar cheese

25g grated Parmesan cheese (to make it more savoury and Italian tasting you could add more Parmesan and less Cheddar)

225g roasted, cooked pumpkin (cut into small pieces, or frozen/tinned cooked pumpkin pieces)

50g chopped walnuts

2 tablespoons poppy seeds

1 teaspoon dried oregano

25g grated Cheddar cheese (for the topping)

These delectable savoury muffins are perfect for breakfast, brunch, supper or to accompany soups and stews as well as being a great addition to the school or office lunch box. Cooked pumpkin is the main star of these tasty bites, with walnuts, poppy seeds and Cheddar cheese making star appearances too! Bake a batch of these when you have a “baking day” and freeze half for future treats and meals.

Directions

Step 1

Pre-heat oven to 200C/400F/Gas mark 6 and spray a 12 hole muffin tin with cake release spray, or grease them with butter or margarine, or line them with paper cases.

Step 2

Add about 1/2 teaspoon each of salt and black pepper to the flour and then rub in the fat (butter or margarine) until it is well blended.

Step 3

Stir in the rest of the ingredients, except the cheese topping and mix to amalgamate all the ingredients, but don’t over mix.

Step 4

Spoon the muffin mixture into the prepared muffin tin, you will get between 10 and 12 muffins out of the mixture, and then scatter the grated cheddar cheese over them as a cheesy topping.

Step 5

Bake for 25 to 30 minutes, or until the muffins have risen, are firm to the touch and are golden brown with a melted cheese topping.

Step 6

Allow them to cool for 2 to 3 minutes in the tin before gently turning them out and allowing them to cool completely on a wire rack. Best eaten on the same day.

Step 7

Can be frozen. Allow to thaw at room temperature and “freshen” them up in a warm oven.

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