HALLOWEEN SAVOURY MUFFINS
Ive created a savoury muffin using spooky squash, red pepper (pepper from @thefreshfruitshop ) and cheese. You can swap the veggies for others, such as sweet potato and sun dried tomato. Also, you can change the cheese or use a mix of two and play around with herbs and spices!
They are really easy to make and freeze well. I like to have them for breakfast, torn in half with some butter on them or with some soup for lunch.
I kept the seeds from the squash aside and put them on top of the muffins for some extra crunch and pretty detail.
To note: all ingredients should be room temperature before starting.
200 grams of squash, peeled, seeds removed (keep seeds) and grated (or sweet potato)
1 red pepper, finely diced
90 grams of cheddar cheese, grated
Handful of finely chopped coriander or parsley
225 grams of plain flour
3 large eggs
3 tsp of baking powder
2 tbsp oil
1 tsp of dried chilli flakes or paprika – or a mix
115 mls of milk
2 tsp flaked sea salt
Preheat the oven to 180-degree c and arrange muffin cases in a muffin tray. Peel and grate the squash and put the seeds aside in a bowl. If you want, take some kitchen roll and clean the pulp off the seeds and set aside to add on top of the muffins for some crunch. I put three seeds on each muffin. Finely chop the red pepper and grate the cheese.
Add the veg and cheese to a bowl with the flour, baking powder, chilli flakes and/or paprika, salt and black pepper. In a separate bowl, add the oil, milk and eggs and beat then add to the dry mixture and combine.
Using an ice cream scoop, divide into the cases – this mixture filled 11. If using, top each muffin with three seeds from the squash. Bake in the oven for approx. 25 minutes until they are golden brown on top and a wooden skewer comes out clean.