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Pumpkin Muffin Recipe
This Pumpkin Muffin recipe is so versatile. Serve these muffins alongside soup if you are entertaining informally. | Equally they are good as one of your healthy snack recipes for kids who are peckish. These healthy muffins are also very popular in school lunch boxes! They are also ideal as picnic basket food. The use of polenta gives the muffins a slightly grainy, crunchy texture, which is more interesting than your average muffin. |
Some brands of polenta are more grainy than others. I have made these muffins with a number of different kinds of polenta and all work well. However, if the polenta is very fine, you may have to add a little more milk.
EasyPreparation time: 10 minutes (providing Butternut is already roasted)Cooking time: 12 - 15 minutesMakes 12 muffinsIngredients: 2oz / 60g softened butter2½ cups polenta1 cup flour2½ teaspoons baking powder2½ cups milk2 eggs1 cup grated Parmesan cheese, loosely packed1 teaspoon wholegrain mustard2 teaspoons salt2 cups roasted pumpkin / butternut squash cubes (See How to cook butternut.)You will need a greased 12 cup muffin tray. Method: - Heat the oven to 350° F / 180° C.
- Mix together all the ingredients in a large bowl, except the pumpkin or butternut. Don't over mix, otherwise you will land up with heavy muffins. The consistency should be fairly thick - the mixture should fall off the spoon if you tap the spoon against the edge of the bowl. (You don't want a sloppy batter). Add more milk if needed.
- Stir in the roasted pumpkin cubes gently. You want them to retain their shape.
- Place tablespoonfuls of the mixture in the prepared muffin tray, filling the cups to about ¾ full.
- Bake for 12 - 15 minutes, until they are risen and brown and a skewer inserted into the middle of one of them comes out just clean.
- Cool on wire racks.
- Serve this Pumpkin Muffin Recipe alongside Butternut Squash Soup Recipe.
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