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Pumpkin, Cheese and Chive Muffins

Serves: 7

Ready in: 30 to 60 mins

Pumpkin, Cheese and Chive Muffins Recipe: Veggie Magazine

Ingredients:

275g plain flour

1 tbsp baking powder

85g Country Life Lighter spreadable butter, melted

1 tbsp caster sugar

100g reduced fat mature vegetarian Cheddar cheese

275g peeled and grated pumpkin (or butternut squash)

2 tbsp freshly snipped chives

2 free-range eggs

175ml semi-skimmed milk

2 tbsp pumpkin seeds

method:

  • Preheat the oven to 180C/375F/Gas 5. Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder.
  • Stir the sugar, cheese, pumpkin or butternut squash and chives into the flour mixture and mix well.
  • In another bowl, beat together the eggs, milk and melted butter, and pour over the dry ingredients.
  • Stir until just combined; the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds.
  • Bake for 20-25 minutes until risen and firm. Serve still warm from the oven, or cold.
Print Recipe www.enjoycountrylife.co.uk

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