Savoury Muffins Pumpkin and Comté Cheese
Breads · Maison Mirabeau Wines · Provencal Recipes · Taste
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
These muffins (like most) are easy to make. Make sure to roast the pumpkin ahead of time. Switch out the cheese if you don't have, or can't find, comté. Make as muffins or a loaf. Serve as a snack or an aperitif. Enjoy!
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Breads
Cuisine French
- 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 baker's 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!
Keyword Breads, Cheese, Muffins, Pumpkin
Quick Appetizers and Cocktails
Provencal Poischichade and Other Easy Appetizers
Cinq à Sept, Apéro Time
Pure Provencal Rosé Spritz Cocktail
Apero Hour Recipe: Hot Artichoke Dip
Pure Rosé Cocktail with Beautiful Rose Ice Cubes
Please share this with friends and family.
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Keith Van Sickle ·
Restaurant Recommendations ·
Taste
June 16, 2025
My wife and I live part of the year in St-Rémy-de-Provence, and one of our favourite restaurants for cozy dining is Le Marilyn. We always receive a warm welcome, the food is consistently good, and the dining room is one of the most charming around. Owner Chantal Büchner has been ...
Continue Reading
Christine van der Linden ·
Explore ·
Hans Zeegers ·
Provencal Recipes ·
Villages Towns and Cities
June 5, 2025
Nestled between the Mediterranean Sea’s azure waters and Provence’s rolling hills lies Antibes, a gem of the French Riviera that enchants visitors with its irresistible blend of history, art, and culinary traditions. A Journey Through the Centuries As you wander through the narrow, cobblestone streets of the old town, you ...
Continue Reading
David Scott Allen ·
Main Course ·
Poultry ·
Provencal Recipes ·
Taste
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
Continue Reading
Keith Van Sickle ·
Restaurant Recommendations ·
Taste
May 23, 2025
“We love our clients and treat them like honoured guests.” These are the words of Marielle Fabregoul of l’Oustaloun, a charming hotel-restaurant in Maussane-les-Alpilles. She and her husband Thierry share a passion for customer service, which shows. A Local Institution L’Oustaloun has long been an institution in Maussane. It began ...
Continue Reading
Maison Mirabeau Wine
Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.
Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.
The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.
Read more about the Mirabeau Wine story here.
No Comment