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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.

Savoury Muffins Pumpkin Cheese Mirabeau wine

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 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Breads
Cuisine French
Servings 12 muffins

Ingredients
  

  • 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

Instructions
 

  • 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
Tried this recipe?Let us know how it was!

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Mirabeau Wine

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.

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