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Add a photoServings: 12 muffins
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Ingredients
- 175 g canned pumpkin purée
- 50 g grated Parmesan cheese
- 1 egg
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sea salt flakes or 1/2 teaspoon pouring saltgood grinding
- white pepper
- 2 teaspoon chilli oil
- 250 g plain flour, plus more for dusting work surface
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon bicarbonate of sodaa
- little milk to glaze1 x baking sheet1 x 5 cm scone/cookie cutter
Directions
- Preheat the oven to 200 C. Put the pumpkin purée, Parmesan, egg, Worcestershire sauce, salt, pepper and chilli oil in a bowl. Beat well to mix.
- In another bowl, mix together the flour, baking powder and bicarb. Fold this into the pumpkin mixture and work it to form a dough.
- Flour your work surface, then tip the dough out of the bowl and pat down with your hands to make a slab about 5 cm thick. There's no need to roll it.
- Cut the dough into scones using a round 5 cm cutter that you have first dipped in flour. Place the scones on a baking sheet, about 3 cm apart. Re-form the dough so that you can keep cutting out rounds.
- Brush the top with a little milk and then bake for 15 minutes. Once out of the oven, let cool a little and they're best when still warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 12 servings | |
| Calories 99 | |
| Calories from Fat 15 | 15% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 530mg | 22% |
| Potassium 36mg | 1% |
| Total Carbs 16.19g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.17g | 0% |
| Protein 4.22g | 7% |
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