John Myers
Butternut Muffins with Vanilla and Truffle Oil
The perfect butternut muffins with vanilla and truffle oil recipe with a picture and simple step-by-step instructions.
- 300 g Butternut squash
- 150 g Potato
- 0,5 piece Vanilla pod
- 2 piece Eggs
- 200 g Flour
- 1 tsp Tartar baking powder
- 50 g Grated pecorino
- 50 g Melted butter
- 50 ml Cream 30% fat
- 10 ml Truffle oil
- In no case more than 10 ml
- 1 pinch Espelette pepper
- 1 pinch Black pepper from the mill, no salt
- Peel the pumpkin, cut into cubes and cook in a little vegetable stock with the vanilla pod. When the cubes are done, mash them with a fork and place them in a hair sieve to drain, in the meantime scrape out the vanilla pod and add the pulp to the mixture. Cook the potatoes in their skins and then press them through the potato press, allow to evaporate well.
- Mix the pumpkin and squeezed potatoes and gradually add the two eggs, melted butter, pecorino cheese, pepper and a pinch of allspice and mix everything well. Then add the cream and the truffle oil (please not more than 10 ml, it must not cover everything else).
- Mix the flour with the baking powder and add spoon by spoon to the mixture and work everything into a smooth dough.
- In the meantime the oven has been heated to 160 ° C and the muffin tray is greased. Since I only have a large muffin tin, I only filled it in halfway so that it was as flat as I wanted it to be :).
- Bake the muffins for about 25 minutes, leave a little in the pan and then place on a wire rack to cool down.
- If you want to take the muffins as a side dish, eat them as soon as possible, but they also taste cold and are perfect for a brunch buffet
- Have fun making things and bon appétit !!!
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