Following on from our large home-grown pumpkin and Grandma’s Pumpkin Scone Recipe, every cookery book containing a pumpkin formulation now comes under scrutiny. Our most recent addition is Pumpkin Chia Mini Muffins.
Here’s the recipe if you feel like something tasty for lunch – with or without an accompaniment – and you can make them any size you wish!
Pumpkin Chia Mini Muffins
I N G R E D I E N T S
80g ( ⅓ cup) Butter
1 Spring Onion, thinly sliced
2 Garlic Cloves, crushed
250g (1 cup) Pumpkin, peeled, seeded, coarsely grated
375g (2 ½ cups) Self-Raising Flour
½ tsp Salt
120g (1 cup) Cheddar Cheese, coarsely grated
2 tbs Chia Seeds
1 Egg, lightly whisked
310ml (1 ¼ cups) Buttermilk
Chia Seeds, to sprinkle
Butter/Condiment, to serve
M E T H O D
Preheat oven to 190°C (374° F)
Grease a 12-hole (80ml) Muffin Pan (or 2 x 12-hole Mini Muffin Pans)
Heat 1 tbs of butter in a medium flying pan over medium heat.
Add spring onion and garlic and cook, stirring 3 mins until spring onion softens.
Add pumpkin and cook, stirring 5 mins or until pumpkin softens.
Set aside to cool.
Melt remaining butter into a saucepan over medium heat.
Combine flour and salt in a bowl.
Stir in cheddar cheese and chia seeds.
Whisk egg, buttermilk and melted butter in a bowl.
Season with salt.
Pour the egg mixture over the flour mixture.
Add pumpkin mixture.
Use a large spoon to stir until just combined.
Spoon mixture into prepared pans.
Sprinkle with extra chia seeds on top.
Bake approx 20-25 minutes, depending on your oven.
Insert skewer to check, should come out clean.
Cool muffins in pan for 5 mins before turning onto wire rack.
N O T A T I O N S
Eat Pumpkin Chia Mini Muffins with soup, plain or with savoury topping.
Can be baked in muffin pans or paper patty pans for children.
Next time I would add corn or diced capsicum or chopped green herbs.
Using buttermilk seemed to make a difference.
Chia seeds taste is not very noticeable, but apparently is very good for you.
♥ Gretchen Bernet-Ward