Savory Pumpkin and Goat Cheese Muffins with Thyme
Savory pumpkin muffins with goat cheese and thyme are a classic autumn finger food for St. Martin's Day. They can be baked the day before and served lukewarm or cold.
By yumbelo · 8 servings · 50 minutes
Ingredients
- 400 g Hokkaido pumpkin, grated
- 250 g All-purpose flour
- 2 tsp Baking powder
- 1 tsp Salt
- 0.5 tsp Pepper
- 1 pinch Pinch of nutmeg
- 3 pc Eggs
- 150 ml Milk
- 80 ml Sunflower oil
- 150 g Fresh goat cheese
- 40 g Parmesan, grated
- 1 bunch Bunch of thyme
- 1 bunch Bunch of chives
Method
- Preheat the oven to 180 °C, top and bottom heat, and grease two muffin tins with 12 cups each or line them with paper liners.
- Finely grate the pumpkin and pick the thyme leaves from the stems. Finely chop the chives.
- Mix the flour, baking powder, salt, pepper and nutmeg in a large bowl.
- In a second bowl, whisk the eggs, milk and oil thoroughly. Stir in the pumpkin, the Parmesan and half of the herbs.
- Add the wet mixture to the dry ingredients and fold in just briefly, until no dry patches of flour are visible.
- Fill the batter evenly into the cups. Crumble the goat cheese into small pieces and distribute it over the muffins.
- Bake the muffins for about 20 to 25 minutes, until golden brown and a wooden toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then remove them and sprinkle with the remaining chives. Serve warm or cooled.