Cheese and pumpkin muffins

Ingredients for 1 servings:

• 250 g pumpkin flesh (Hokkaido or butternut squash)
• 250 g flour
• 125 g hard cheese, very spicy, (e.g. a strong mountain cheese), alternatively a milder cheese can be used
• 2 eggs
• 2 tsp baking powder
• 80 ml vegetable stock
• 200 g sour cream
• 70 ml olive oil, alternatively sunflower oil
• 1 tsp curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

makes 12 muffins

For a 12-hole muffin tin. First, grate the cheese and coarsely grate the chopped pumpkin flesh. Combine the flour, baking powder, and curry powder in a bowl and mix. Add the grated cheese and stir in. Then add the grated pumpkin and mix everything again. In another bowl, add the oil, vegetable stock, and sour cream to the egg and whisk everything together. Now add the previously prepared flour mixture to this liquid mixture and stir in quickly. Line the wells of a muffin tin with paper cases and distribute the batter evenly between them. Place in the preheated oven and bake at 180°C (160°C fan-assisted oven) for about 25 minutes. Once baked, leave in the tin for a short while and then let cool slightly on a wire rack. The muffins taste delicious both hot and cold!