This pumpkin and coat’s cheese muffins recipe is a great way to use up leftover roast pumpkin and make great lunchbox fillers.
I’m not exactly sure what is going on in our house but the food seems to be disappearing a lot faster than usual. It could be that we have food fairies with long fingers OR it could be that my children have finally found their appetites and have started eating like they’ve never been fed before. I’ve always been very lucky that they are adventurous eaters but the quantities have always been relatively small. No more!
Aidan eats constantly. Like all day, every day. He is in the kitchen every half an hour asking for something else. Fruit, yoghurt, sausages, cold meat, sandwiches, cereal. “I’m still hungry!” is something I hear too often these days. And all of this on top of the litres of water and watered down juice he drinks. And apparently this isn’t just a phase, this is my future as boys eat like they have worms in their tummies, according to my friends with teenage sons.
So, I have resorted to having a fridge and pantry full of easy, healthy snacks and made these muffins a week ago to act as a little ‘tide-over’ for Aidan between lunch and dinner. They didn’t last incredibly long though, he had two in an hour!! At least I know they’re good though, right?
You could use pumpkin or butternut and you could swop out the goat’s cheese with feta cheese or plain cream cheese. And for even more flavour, you could add a few chopped up sage leaves. The flavour works incredibly well with the sweetness of the pumpkin and the salty, chalkiness of the goat’s cheese. Keep these muffins in an airtight container and they will last for up to a week.
- 250 g cake flour
- 2.5 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 250 ml milk
- 100 g butter melted
- 1.5 cups pumpkin cubed and cooked
- 150 g goat's cheese roughly crumbled (I used chevin)
• Pre-heat the oven to 180°c. Place disposable muffin cups/cupcake cups in a standard (12-hole) muffin tray.
• Sift the cake flour, baking powder and salt into a bowl.
• Combine the egg, milk and melted butter and mix into the dry ingredients.
• Fold in the butternut and goat's cheese and spoon the mixture into the muffin cases. I like to fill them almost to the top with this mixture.
• Bake for 20-25 minutes until a skewer inserted comes out clean.
• Remove from the baking tray and allow to cool.