Savoury Muffins Pumpkin and Comté Cheese
Savoury muffins are a treat, so why not have a little fun and make them for Halloween? This version uses a slice of a big pumpkin (such as a Muscat) or a whole smaller variety such as Potimarron. Roast with some olive oil on a baking tray until soft, this should take about 20-30 minutes. Leave the oven on to bake the muffin batter. We made these muffins with pumpkin and comté cheese as a snack for the office team. You can use a different cheese such as a Gruyère or Fontina. Alternatively, pour the batter into a loaf tin and cut slices to serve as an appetizer, with a glass of rosé bien sur.
Pumpkin and Comté Cheese Muffins
- 100 g (3.5 oz) Butter
- 50 ml olive oil
- 3 Eggs
- 150 g (5 1/2 oz) bread flour you can use Spelt or Wholemeal
- 1/2 Sachet of Bakers Yeast
- 50 g (1.8 oz) Maizena Flour (corn starch)
- 150 g (5 1/2 oz) Comté cheese cubed
- Roast your pumpkin in advance.
- Melt the butter on a low microwave setting
- Add the 3 eggs and the olive oil and mix well
- Add the flours and turn over
- Dissolve the baker's yeast in a bit of warm water and add to the dough
- Mix thoroughly and let rest for 15 minutes
- Remove the skin from the soft pumpkin flesh and mix in with the batter – ensure that the dough is not too runny. If needed add some more flour- it should be quite thick, but not solid.
- Add the cheese, season with salt and nutmeg and give a final mix.
- Fill muffin tins with the mixture and bake on 170 C (340F) for about 15-20 minutes, until golden on top
- Let it cool down a little, but they taste best warm!