Finding savoury alternatives for breakfast on the run can sometimes be a little tricky. Made in advance, these muffins will keep for a day or two, the pumpkin stopping them from drying out, perfect for breakfast on the go. They’re also delicious served warm from the oven – just right for brunch at the weekend.
METHODDIFFICULTY: Easy 1 HR
Preheat the oven to 180 C / Gas Mark 4
Tip the pumpkin in to a large mixing bowl with the olive oil and mash with the back of a fork until you have a smooth consistency. Whisk in the eggs thoroughly, followed by the milk and cider vinegar.
Sieve the flour into a separate bowl with the baking powder and salt. Tip this into the pumpkin mixture and stir well to combine. Once thoroughly mixed, stir through the rosemary and 50g each of the walnuts and cheese, keeping the remainder back to top the muffins with.
Line a muffin tray with 8 muffin papers and divide the mixture between them, gently levelling the top. Sprinkle the remaining cheese and walnuts over the top of the muffins and then bake in the centre of the oven for 35-40 minutes until the muffins are baked through and golden on top.
Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
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