Savory pumpkin muffins

Ingredients for 12 servings:

• 1 Hokkaido pumpkin(s)
• e.g. vegetable broth
• 1 garlic clove(s)
• 1 onion(s)
• 4 eggs, size M
• 250 g low-fat curd cheese
• 4 tbsp flour (I use whole grain spelt, wheat should work too)
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

autumnal, spicy, simple

Remove the pumpkin seeds and cut the pumpkin flesh into smaller cubes. Place it in a saucepan, cover with vegetable stock until it is completely covered, and cook until tender (approx. 15-20 minutes). Meanwhile, finely chop the garlic and onion and fry the cubes in a separate pan (non-stick or in a little oil). When the pumpkin is tender, drain the vegetable stock and add the fried garlic and onion. Blend everything until no pieces remain. Add the four eggs, the low-fat quark, and the flour and mix. The batter should be almost lump-free, similar to regular muffin batter. Season with salt and pepper, then transfer to the baking cups. Bake in the oven at 180°C (350°F) for about 25-30 minutes (baking time will vary depending on the oven). We like to eat these savory muffins as a side dish to beef or lamb. They also taste great as a spicy snack at work or as a side dish to salad (instead of bread).