Pumpkin is a very healthy and antioxidant food par excellence. Its soft texture allows it to be included in many preparations, such as cakes, lasagna and fritters.
In addition, its slightly sweet flavor allows it to be easily adapted to both confectionery and savory preparations. This is a savory butternut squash muffin recipe, but you can make sweet pumpkin muffins too!
Ingredients
- 3 eggs
- 1 soup bowl of pumpkin puree
- 3 tablespoons of wholemeal flour
- 3 tablespoons of oat bran
- 1/2 sachet of yeast
- 1 splash of milk
- Salt, pepper, nutmeg, garlic and parsley
- 100 gr of cream cheese (or melted cheese)
- 1 tablespoon grated Parmesan cheese (optional)
Preparation
1. Boil or roast the pumpkin and puree it.
2. Turn on the oven to 200ºC.
3. Beat the eggs in a large bowl, and add the puree and spices to them. Mix well and add the flour, bran and yeast.
4. When you have a homogeneous mixture, add the cheeses and stir with the spoon (it will melt better if the puree is still warm)
5. Prepare the molds (grease them if necessary, or put paper cups in them, depending on the molds you have; if they are silicone you may not need to do anything) and fill them to 3/4 of their capacity.
6. Bake for 15 to 20 minutes, until the tip of the knife inserted comes out clean.
Enjoy them!
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