Parsnip, blue cheese and pumpkin seed muffins
Makes: 12
Prep time: 30 mins
Photographed by Martin Poole
Parsnip, blue cheese and pumpkin seed muffins
Makes: 12
Prep time: 30 mins
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Nutritional information (per serving)
Calories
320Kcal
Fat
19gr
Saturates
11gr
Carbs
29gr
Sugars
2gr
Protein
10gr
Salt
0.9gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 150g butter
- 2 medium parsnips
- 200g Shropshire blue cheese
- 284ml carton buttermilk
- 3 large eggs
- 300g self-raising flour
- 1 tsp baking powder
- 100g polenta
- 4 tbsp pumpkin seeds
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Melt 150g butter. Peel and coarsely grate 2 medium parsnips. Cut 200g Shropshire blue cheese into small cubes.
- In a large bowl, whisk together 1 x 284ml carton buttermilk, 3 large eggs and the melted butter.
- Sift in 300g self-raising flour, 1 slightly rounded teaspoon baking powder, 100g polenta, the grated parsnip, most of the blue cheese and a pinch of salt. Mix and divide between 12 muffin cases in a tin.
- Sprinkle the top of each muffin with a few cubes of the remaining cheese and some pumpkin seeds and bake for 30 minutes or until risen and golden.
