Beat the Winter Blues:
Pumpkin, Walnut & Poppy Seed Muffins with Cheddar Cheese
One of the things I love most about autumn and winter is the wonderful choice of seasonal vegetables that are on offer; brassicas and cabbages of all sizes and hues – with red being a particular favourite of mine. Potatoes, parsnips, kale and chard, as well as Brussels sprouts, beetroot and pumpkin – they all have a starring role to play in my kitchen. And, although I love all of these veggies in my every day kitchen for soups, stews, casseroles, salads and as tasty accompaniments to roast dinners and family suppers, I think it’s a shame to relegate them to these types of dishes all the time, so now and then I like to take a walk on the wild side and bake with them……..as in old-fashioned comfort baking.
I have a lovely pumpkin and brown sugar scones recipe, which I promise to share with you all soon, but it’s something savoury I was after this time, as an idea for Christmas morning brunch or as an accompaniment for chilli or a hearty stew. So, I came up with this idea for Pumpkin, Walnut & Poppy Seed Muffins with Cheddar Cheese using some roasted pumpkin that I had to hand, as well as some new margarine that I was asked to try to develop a recipe for, part of Clover’s new Additions range, Immunity Support – with Vitamin A, and a source of Folic Acid to help support a healthy immune system. . They also have Daily Boost and Strong Bones as part of the range too, all with added vitamins for certain target health benefits.
I must confess to using butter in my baking most of the time, but it is nice to investigate new spreads and especially ones that are made with buttermilk, as Immunity Support is, and with the benefits of added vitamins. I used some of the Immunity Support margarine in the recipe for these pumpkin muffins I’m sharing today, and I have to say that it worked out very well; I rubbed the margarine into the flour this time, but I may try melting it and adding it that way next time I make these, as it will be easier and quicker to make that way. I was pretty pleased with my flavour combinations and the moist pumpkin was perfect with the nuttiness of the walnuts and the poppy seeds, whilst the cheese added the necessary savoury hit I was looking to create.
I made a batch of these the other day when I had some friends coming over for a cuppa, and they both raved about them and asked for the recipe immediately, which was a great response! I popped the remaining half-dozen into the freezer and they will come in handy for a weekend brunch I have planned this Advent Sunday, with cold meats, cheeses and freshly squeezed orange juice. If you don’t have any cooked pumpkin and you don’t want to roast any for this recipe, then you can buy tinned or frozen pumpkin, but I prefer to use chunks of pumpkin and not the purée.
DO try these muffins, they are perfect when served alongside a bowl of soup and just great for lunch boxes too. I have worked with Clover in the past and you can see my other 2 recipes here: Sticky Ginger Marmalade Tea Loaf Recipe and Sun-Dried Tomato, Red Onion and Chorizo Pizza Recipe. Have a wonderful Advent weekend, and I’ll be back soon with more recipes, some festive book and hamper reviews and a new giveaway for Christmas. See you later, Karen
Pumpkin, Walnut & Poppy Seed Muffins with Cheddar Cheese
|Serves||10 to 12 muffins|
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
|Allergy||Egg, Milk, Wheat|
|Meal type||Lunch, Side Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot|
|Occasion||Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving|
|Karen S Burns-Booth|
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.
- 375g self-raising flour
- salt and black pepper, to taste
- 75g butter or margarine (I used Clover Additions Immunity Support with buttermilk)
- 1 large free-range egg, beaten
- 300mls milk
- 75g grated mature Cheddar cheese
- 25g grated Parmesan cheese
- 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. (This recipe was developed for Clover and their new Additions range; I used their Immunity Support margarine in this recipe, 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)
|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.|
Disclaimer: I was paid to develop this recipe for Clover