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