I made up another small batch of savory muffins to go with our dinner one night this week. These butternut muffins with herbs and a little parmesan and cheddar were a wonderfully flavored side and matched well with our rosemary and garlic pan-fried lamb steaks, roasted cauliflower, and roasted brussels sprouts with garlic and walnuts. I had leftover roasted butternut squash from a couple of nights ago, which made these very easy to throw together, just stuck them into the oven in the last 20 minutes of roasting the cauliflower and brussels sprouts.
|savory muffins full of roasted butternut squash, herbs,|
a little parmesan & cheddar cheese
|packed with flavorful vegetables & topped with cheese = ideal savory muffin|
There are only a couple of muffins in these photos because we ate the rest before I had a chance to pull out the camera... hope you get a chance to whip some up soon, then watch them disappear just as quickly as you made them!
Savory Butternut Parmesan Muffins
makes 6 muffins (double recipe for 12 muffins)
1/3 cup mashed, cooked butternut squash (or other pumpkin)
1/2 cup milk
2 tablespoons oil (I used extra virgin olive oil)
1 tablespoon finely grated parmesan cheese
3 tablespoons finely grated cheddar (divided use)
1 cup flour (I used half whole wheat and half wholegrain spelt flour)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of freshly ground sea salt
pinch of freshly ground pepper
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
Preheat oven to 190C / 375F. Prepare a muffin tray (use paper liners sprayed with a little oil, or generously oil and flour the muffin cups directly).
In a large bowl, whisk together the mashed butternut, milk, egg, and oil. Add the parmesan and 2 tablespoons of the cheddar cheese, whisk well. Scatter the dry ingredients evenly over the butternut mixture. Mix just until combined (avoid overmixing to ensure a soft crumb).
Spoon the batter into the muffin tray, distributing evenly amongst 6 muffin cups. Sprinkle the top of the muffins with the remaining tablespoon of cheddar cheese. Bake at 190C / 375F for 18-20 minutes, until a toothpick inserted into the centre comes out clean and the tops are beginning to turn golden brown. Serve warm.
Will keep in an airtight container for up to 2 days.