Savory pumpkin muffins

• Preparation time: 20 minutes
• Total cooking time: 1 hours 
• difficulty: Bassa

How to make savory pumpkin muffins

The pairing pumpkin and gorgonzola It's always a certainty, especially in the case of these delicious ones savory muffins to the pumpkin where the cheese is a real surprise.

A real delight i savory pumpkin muffins, also excellent as an appetizer and for the picnic at the park with the children.

Ingredients for 8 people)

• 200 grams of cleaned pumpkin
• 200 grams of gorgonzola
• 1 leek
• 2 eggs
• 1 glass of milk
• ½ glass of corn oil
• 180 grams of flour
• 4 tablespoons grated Parmesan
• ½ sachet of instant yeast for savory doughs
• Sale

Preparation

• To clean il leek removing the green part and the roots, wash it well and slice it thinly.
• To cut the pumpkin cleaned into pieces
• In a pan deposit a spoonful of oil and a little water, add the leek, let it stew, add the pumpkin and cook until everything is almost done. Salt during cooking
• Using a fork, mash the pumpkin until it becomes a puree. Add the milk, the remaining oil, and the eggs.
• Once the mixture is well combined, add the Parmesan cheese, then the flour, a little at a time, mixing thoroughly, and finally the instant yeast. Mix thoroughly.
• Switch on the static oven at 190°
• Butter muffin tins, or use silicone ones that require no preparation
• To pour Place a piece of gorgonzola on top of the mixture, filling half the mold, cover, leaving room for the muffins to rise, and bake until golden brown and risen.
• Before removing them from the oven, test with a toothpick to make sure the inside is cooked through. Leave them in the oven turned off but still hot for five minutes.
• Remove them from the oven, let them cool slightly, unmold them and serve them very hot.

With the same dough, you can prepare a single savory pie, or a plumcake, pouring half of the mixture, covering with a layer of gorgonzola, and completing with the rest of the mixture.

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