Pyrex National Baking Week

Homemade Family Time
14th - 20th
October 2019

Pumpkin Muffins

Cooking time: 
30-45 minutes
Preparation time: 
15-30 minutes
  • 1.5kg pumpkin
  • 2 large potatoes
  • 30g Stork tub
  • 125g grated cheddar cheese
  • 1ltr JUST MILK
  • 200ml crème fraiche
  • 1 pinch grated nutmeg
  • 6 free range eggs
  • A little salt and pepper
  1. Remove the outside skin from the pumpkin and deseed. Peel the potatoes and dice both the vegetables into cubes.
  2. Heat the JUST MILK in a large saucepan until almost boiling and add the potato and pumpkin.
  3. Leave to simmer for 20 minutes or until the vegetables are soft. Ladel out a glassful of JUST MILK and keep to one side for cooking.
  4. Preheat the oven to 205°C.
  5. Roughly mash the potatoes and pumpkin with a fork.
  6. Beat the eggs in a mixing bowl and add the cheese and cream. Season the mix with salt, pepper and a little nutmeg and mix with a wooden spoon until smooth.
  7. Add a little extra JUST MILK to loosen the mix if necessary.
  8. Grease a muffin tray with Stork.
  9. Spoon the mixture into the muffin tray and add small piece of butter to the top of each one. Bake for around 20 minutes.
  10. Serve hot on a bed of salad.

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