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Goat's cheese pumpkin muffins
This goat's cheese pumpkin muffins recipe is a great way to use up leftover roast pumpkin and make great lunchbox fillers.
Course
Baked goods, muffins
Cuisine
American
Keyword
Easy snack, pumpkin muffins
Prep Time
30
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
55
minutes
minutes
Servings
12
Calories
195
kcal
Author
Alida Ryder
Ingredients
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)
Instructions
• 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.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
17
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
53
mg
|
Sodium:
223
mg
|
Potassium:
195
mg
|
Sugar:
1
g
|
Vitamin A:
1645
IU
|
Vitamin C:
1.3
mg
|
Calcium:
89
mg
|
Iron:
0.7
mg