Pumpkin, ricotta & chorizo muffins
235 Recipes
Recipe Rating
Preparation Time: 2 minutes
Cook Time: 20 - 25 minutes
Serves: Makes 12 standard
A healthy, protein-filled breakfast-on-the-go.
Ingredients
12ml cooking or olive oil
1 (about 25 g) chorizo sausage, coarsely chopped
500ml (280 g) Snowflake cake flour
15ml baking powder
2ml salt
1ml paprika
500g pumpkin, cooked, mashed and cooled
100g ricotta or feta cheese, crumbled
200ml milk
100ml cooking oil
2 extra-large eggs
Method
- Heat 15 ml oil in a small, heavy-based frying pan. Add sausage and fry lightly for about 2 minutes. Remove from heat and leave to cool slightly.
- Sift flour, baking powder, salt and paprika together. Add sausage, pumpkin and half the ricotta cheese. Mix lightly.
- Whisk eggs, milk and oil together. Add to pumpkin mixture and mix lightly until just combined. Do not over-mix; mixture should still be lumpy.
- Spoon mixture into greased muffin pans, filling each two-thirds full. Top with remaining ricotta cheese. Bake in a preheated oven at 180 °C for 20 - 25 minutes, until done and golden brown. Turn out onto a wire rack to cool. Serve warm with butter.
