Cheesy 5-ingredient pumpkin muffins

If you’re looking for a way to repurpose some leftover food, try these mouthwateringly-good savoury muffins. With just a handful of super accessible ingredients and a nice and easy method, this recipe is the perfect midweek snack.

These cheese and pumpkin muffins are not only an ideal size for a quick treat, but they’re also great for throwing into a container and enjoying at a later date. Serve them up on their own or with a spread of your choice and enjoy!

Ingredients

• 520g (2 cups) mashed cooked pumpkin
• 80g (1 cup) grated cheddar
• 2 eggs, lightly whisked
• 150g (1 cup) self-raising flour
• 1/4 cup chopped fresh chives, plus extra, to serve (optional)

Method

1. Preheat oven to 180C/160C fan forced. Lightly grease twelve 80ml (1/3 cup) muffin pans. Place all ingredients in large bowl and season. Use spatula to fold ingredients together until well combined. Divide mixture among prepared muffin pans.
2. Bake for 25 minutes or until puffed and golden (they will sink slightly on cooling). Set aside in the pans for 5 minutes to cool slightly.
3. Use a flat-bladed knife to gently remove the muffins from the pans. Serve warm or at room temperature, sprinkled with extra chopped chives, if you like.