Pumpkin, Bacon and Cheese Muffins

Somedays my kids will clear a plate of veggie chilli no questions asked. Other days I have to pretend the man reading the meter is the dinner inspector in order to get them to have a bite of fish finger.

On those days when hoping for a well timed visit from the meter reader is your only option, it’s always worth getting the kids involved in the kitchen.

If I put a plate of mashed pumpkin and cheese in front of the kids I’d have no chance of them eating it. But in these muffins, which they made themselves, they have cleared the plate. The addition of lovely bacon may have helped considerably too.

You will need a 12 hole muffin tray lightly greased.

Ingredients

  • 100g butter
  • 150g self raising flour
  • 3 eggs
  • 200g cooked and mashed pumpkin
  • 5 rashers thick cut bacon, cooked and chopped (we used Bacon Specialist)
  • 75g grated Cheddar
  • Handful of pumpkin seeds (optional)

Preheat the oven to 150Β°C Gas Mark 2

In a large bowl pinch the flour, baking powder and butter together until they resemble breadcrumbs. (If your cooking with under 5s this is great for developing fine motor skills)

Mix in the eggs and cheese to get a runny mixture.

Mash in the pumpkin and stir in the bacon to form a thick batter.

Divide into the muffin tray and top with the pumpkin seeds (optional).

Bake for 20-25 minutes or until springy when touched (by grown up).

Allow to cool slightly before removing from the tray.

Enjoy warm as a snack or with salad as a light lunch.

TIP- roast the pumpkin seeds with a light spray of oil and dusting of cajun spice before using.

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