Tuesday, 6 May 2014

Pumpkin and cottage cheese muffins

So apparently real men don't bake. Well let me tell you, those that want to get noshed off on a regular basis should. Girls go weak at the knees for a dude that knows his way around a whisk and some self raising flour. If you don't have anyone at home to impress with baked goods then be sure to make it for the folk in the office. Sarah from Accounts won't be able to resist you once she's put that moist, rich brownie in her mouth. That's not a euphemism, I actually do have an awesome brownie recipe coming up but slow down cowboy, you aren't quite ready for that yet.

What you are ready for is these awesome, fluffy and easy as shit to make pumpkin and cottage cheese muffins. What's great about these is, if you get the right ingredients (i.e. the low fat cottage cheese) they are healthy so not only have you cured her snack desire, but you are supporting her current healthy eating phase - which is basically an ongoing cycle of saying they're going to eat healthy, eating rabbit food for a week and then giving up.

These are another minimal effort recipe that will get the results you want in no time. Fifteen minutes worth of preparation time will result in hours of fun in the sack for sure.

How it's done

Grab yourself the following ingredients, this should be enough for 12 muffins. You do need to dig out the muffin tray though - every house has one but you might need to get your head right into the back of that never opened cupboard to find it. 

  • Olive oil
  • An onion
  • Some fresh rosemary
  • 300g self raising flour
  • A pinch of salt
  • 250g cottage cheese (low fat if you're out to impress)
  • Around 250g grated pumpkin (or butternut squash)
  • 250ml milk
  • A couple of eggs that you've beaten
  • Some pumpkin seeds for decoration (come on, you've already started baking, there's no going back now...)

This is all very simple, get the oven on at 180C before dicing up the onion and frying in the olive oil for around five minutes. Chop up the rosemary and throw that in for the final 30 seconds. Are you getting that awesome smell? That's it my friend, you're cooking!

Put the onion and rosemary into a large bowl and then chuck the flour, salt and grated pumpkin in and mix. In a different bowl mix the eggs, cottage cheese and milk and then add to the pumpkin mixture. The trick with this recipe is not to mix things too well - you want a lumpy mixture so only stir this all up until it is just combined. 

Grease the muffin tin (just get some oil on a folded up bit of kitchen roll and rub each muffin hole so they are nice and lubed) and split out the mixture evenly between the 12. Throw a few pumpkin seeds on top of each and get them in the oven for 25-30 minutes. Once you pull them out just leave them in the tray to cool and once they have, just give them a little twist and they should pull right out, ready to be put on a tray and into the willing mouth of your beloved. 

You are welcome my friend.


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