Wednesday, 30 January 2008


· 275g (10oz) plain flour
· 15ml (1tbsp) baking powder
· 85g (3oz) Country Life Lighter Spreadable, melted
· 15ml (1tbsp) caster sugar
· 100g (3½oz) reduced-fat mature cheese
· 275g (10oz) peeled and grated butternut squash or pumpkin
· 30ml (2tbsp) freshly snipped chives
· 2 eggs
· 175ml (6floz) semi-skimmed milk
· 30ml (2tbsp) pumpkin seeds

1. Preheat the oven to 375°F, 190°C, gas mark 5. Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder.

2. Stir the sugar, cheese, butternut squash or pumpkin and chives into the flour mixture and mix well.

3. In another bowl, beat together the eggs, milk and melted Country Life Lighter Spreadable and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.

Makes: 10 muffins
Preparation time: 10 minutes
Cooking time: 30 minutes

Cook’s tip: Any remaining muffins can be stored in an airtight container for 2-3 days.

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