Pumpkin, sage and blue cheese muffins

Name: Pumpkin, sage and blue cheese muffins
Yield: 6
Ingredients: 185g unsalted butter, chopped, softened; 3 extra-large eggs; 310ml buttermilk; 300g self-raising flour; 200g peeled butternut pumpkin, cut into 2cm pieces; 40.00 ml extra virgin olive oil; 40.00 ml chopped sage, plus extra leaves to garnish; 100g gorgonzola dolce, rind removed, cut into cubes; 2 garlic cloves, crushed; 40.00 ml toasted pine nuts, roughly crushed

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Roasted pumpkin, sage and blue cheese muffins

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by Phoebe Wood

Feb 22, 2019

Give the leftover pumpkin from dinner a new life with this resourceful recipe.

185g unsalted butter, chopped, softened
3 extra-large eggs
1 1/4 cups (310ml) buttermilk, at room temperature
2 cups (300g) self-raising flour, sifted
200g peeled butternut pumpkin, cut into 2cm pieces
2 tbs extra virgin olive oil
2 tbs chopped sage, plus extra leaves to garnish
100g gorgonzola dolce, rind removed, cut into cubes
2 garlic cloves, crushed
2 tbs toasted pine nuts, roughly crushed

Method

1.

Preheat oven to 200°C.
2.

For the base muffin mixture, place butter in a stand mixer fitted with the paddle attachment and beat until pale. Add eggs and beat until combined. Fold through buttermilk, flour and 1 tsp salt flakes until combined.
3.

Arrange pumpkin in a single layer on a foil-lined baking tray. Drizzle with oil, season and roast for 30-35 minutes or until tender and lightly caramelised. Cool completely.
4.

Reduce oven to 180°C. Grease a 6-hole Texas muffin pan.
5.

Fold pumpkin and remaining ingredients through base muffin mixture. Season. Divide among muffin holes, top with extra sage and bake for 25-30 minutes or until a skewer inserted in centre comes out clean.