I’ve always had a soft spot for muffins. There are not too many that I would turn my nose up to, in fact sweet or savoury, they press all the right buttons for me. I always triple test my recipes before putting them up on the blog, but I have made these delicious Savoury Roasted Pumpkin, Parmesan and Basil Muffins more times than I can count. They are absolutely delicious , try them, you won’t be sorry.
The combination of beautiful Italian Parmaggiano cheese, my favourite herb, Basil, and the sneaky addition of sweet pumpkin makes this recipe a winner. They are what I like to call “a sophisticated muffin” due to the delicious parmesan cheese replacing the common cheddar or gouda. To taste, you would never know that there was pumpkin hiding in the soft texture of these muffins, which is a great way to get the kids to eat some hidden veges. I like to spread them with lashings of thick butter and I am in Muffin Heaven.
This recipe only makes 6, so you may want to double it. Pop them in the oven to warm them up the next day and they are as good as when they were first baked (or microwave them if you use one).
If you like muffins as much as I do, try my Overnight Bran and Date Muffins here , (the mixture keeps for up to a week in the fridge and can be baked in the morning for a delicious fresh healthy breakfast) or if you are gluten-free Gluten Free Pecan and Cinnamon Muffins here ,
- 250 g pumpkin , deseeded, peeled, cut into 2cm cubes
- Dash of Olive Oil
- Salt and freshly ground black pepper , to season
- 2/3 cup sour cream
- 1 cup self-raising flour
- 1/2 tsp baking powder
- 1/3 cup finely grated parmesan
- 1/3 cup basil leaves , finely chopped
- 1 egg
- 60 g butter , melted, cooled
- Sprinkling of pumpkin seeds to top each muffin
Preheat oven to 200°C.
Line muffin or cupcake tray with baking cases, or use sililcone cupcake cups.
Pour a dash of olive oil into a baking pan and toss the pumpkini nto it, and season with salt and pepper. Roast for 20 minutes or until tender. Set aside to cool. Reduce oven temperature to 180°C.
Transfer pumpkin to a food processor or immersion blender, add sour cream and process until smooth.
Combine flour, baking powder, parmesan and basil in a bowl.
Add egg and butter to pumpkin mixture and combine, then add to flour mixture.
Using a large metal spoon, gently stir until just combined and spoon into prepared cases. I made 8 cupcake size muffins, but will fill 6 large muffin sized containers.Sprinkle with pumpkin seeds and gently press seeds into batter.
Bake for 15 minutes or until golden and cooked through.
Transfer to a wire rack.
Serve warm or cold with extra butter and extra basil leaves.