Pumpkin & Cheddar Muffins

by Tereza Pospíšilová December 17, 2023

Tereze Pospíšilová's savoury wholemeal muffins are full of umami flavour and make a sumptuous treat with chutney, butter or just on their own.

These muffins are made with a mix of our YQ and rye flour with added texture from malted wheat flakes.

Rye grain makes a highly nutritious flour with a deep, distinctive flavour traditionally used to make robust, close-textured breads. Our wholemeal organic rye flour is stone-milled at Gilchesters Organics in Hertfordshire, or in small batches through our own mill at the Hodmedod Mill House.

Makes 12 muffins

Ingredients

120g YQ Flour
120g Rye Flour
3 tbsp Malted Wheat Flakes
2 tsp Baking Powder
¼ tsp Bicarbonate of Soda
½ tsp Fine Sea Salt
1 tsp Black Pepper, freshly ground
10 Sage Leaves
2 tbsp Fresh Thyme
¼ tsp Chilli Flakes
½ tsp Smoked Paprika
¼ tsp Nutmeg, freshly grated
280g Pumpkin Puree
2 tsp Fava Bean Umami Paste
100ml Greek Yoghurt
50g Butter
2 Eggs
2 tbsp English Mustard
100g Mature Cheddar, finely grated

Toppings

30g Malted Wheat Flakes
1 tbsp Fresh Thyme
15g Pumpkin Seeds
30g Mature Cheddar, finely grated

Method

Set the oven to 190°C / gas mark 5
In a larger bowl mix all the dry ingredients (not the cheddar) and stir well to combine.
Put the butter and herbs in a small saucer and melt on low heat. Let simmer for about 30 seconds, take off the heat and let cool down slightly.
In a smaller bowl, mix the remaining ingredients, add the melted butter and mix well.
Add everything to the dry ingredients and stir so that all flour is incorporated. Don't over stir.
Fill muffin cases to about 3/4 full and top with the topping mix.
Bake for about 25 minutes until golden brown. If unsure, test by inserting a skewer in one of the muffins.

Tereza Pospíšilová

Author

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