Muffins are truly easy to make and taste delicious. If you are planning a brunch, lunch or would just like an easy to prepare snack, muffins are the go. They are very quick to prepare, bake and presto can be served straight out of the oven. Best to be eaten freshly baked or at least on the day they are made, however, they can be stored in an airtight container and gently reheated and served warm. They freeze well and can be warmed in the oven for 15 to 20 minutes at 150ºC-180ºC and then served.
160 g Goats Cheese (soft)
120 g Pumpkin (roasted + cut into small pieces)
1 brown onion sliced (or Spanish Onion fried, reserving a small amount to top the muffins)
2 handfuls of baby spinach leaves
280 g plain flour (sifted)
1 tbsp baking powder (sifted)
2 eggs (beaten)
250 ml milk
4 tbsp sunflower oil (or vegetable)
olive oil for frying (vegetable or sunflower)
muffin cases or cups (6 or 12)
Salt & Pepper
Melted butter to grease the muffin tin if not using cases or cups
Preparation time: 15 minutes (Approximately)
Cooking Time: 15-20 minutes (Approximately)
Makes: 12 Medium Muffins (12 Cup) or 6 Large Muffins (6 Cup)
Preheat the oven to 200ºC for approximately 15 minutes. Grease or line the tin with cases or cups.
- Sift together the flour, baking powder, salt and pepper in a large bowl.
- Add the pumpkin, spinach, onion and goat cheese gently combining with the dry ingredients.
- Lightly beat the eggs in a large jug or bowl then beat in the milk, oil.
- Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients.
- Stir gently until just combined; do not over mix.
- Spoon the mixture into the muffin tin and top with the reserved onion.
- Bake in the oven for approximately 15 to 20 minutes until well risen, golden brown and firm to the touch.
- Remove from the oven and allow the muffins to sit for 5 minutes then serve warm or at room temperature.
- You can use melted butter instead of sunflower/vegetable oil.
- I make my own cases using baking paper (I have found a compostable one that is available at my supermarket).
- It can be a little fiddly cutting the paper, folding, then placing in the tin. A little oil or melted butter is helpful to hold the cases in place.
- I usually do this beforehand and have the cases ready to go.
- For this recipe I used cups which I needed to use up.
- Don’t over-bake the muffins as they will become dry.