October has me all about pumpkins. I particularly love them baked into things and while us North Americans are used to seeing this squash in sweet treats like pumpkin pie, here’s a recipe that explores its savory side.
Makes 2 1/2 dozen mini muffins
- 4 tablespoons extra virgin olive oil, plus more for greasing the muffin pans
- 1 2/3 cups unbleached all-purpose flour
- 1/4 teaspoon salt (option)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- a dash of fresh grated nutmeg
- Fresh cracked pepper to taste
- 2 large eggs
- 1 cup canned or homemade pumpkin puree
- 1/2 cup milk (try almond or coconut)
- 3/4 cup grated cheddar
- 1 bunch beet greens, finely chopped (or 2 handfuls baby spinach, chopped)
- 2 French shallots, finely chopped
- 1 tablespoon fresh chopped sage leaves
- Preheat oven to 350 F. Lightly grease mini muffin pans and set aside.
- In a large mixing bowl, stir together the flour, nutmeg, pepper, salt, baking powder and baking soda.
- In another large bowl, lightly beat the eggs then beat in olive oil, pumpkin and milk. Stir in the cheddar, beet greens, shallots and sage.
- Add dry ingredients to the wet ingredients and stir until everything is combined and batter is smooth.
- Spoon into muffin pans, filling until just below the rim.
- Bake 22-25 minutes or until a toothpick inserted into one of the muffins comes out clean. Remove pans from oven and transfer muffins to wire rack to cool completely.
I love these muffins in so many ways. They’re a perfect snack for on-the-go days and they also make a fine accompaniment to any meal, say your favorite fall stew or soup. They’re chock-full of nutrients too: we’re talking pretty much every vitamin and mineral from A to zinc, thanks to the beet greens. They’re also complete with protein and dietary fiber.