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Michael gave me a great idea to turn pumpkin muffins upside down by making them savory. Paired with fresh sage and smoked mozzarella, this is a trick for a yummy Halloween treat. Serve with a warming, fall soup or just pop a few for an afternoon snack. And they can even show your San Francisco Giants pride!
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Smoked Mozzarella & Sage Pumpkin Muffins
October 31, 2010
30 min or less active, 60 min or less total, appetizer, bread, fall, side, winter
Michael gave me a great idea to turn pumpkin muffins upside down by making them savory. Paired with fresh sage and smoked mozzarella, this is a trick for a yummy Halloween treat. Serve with a warming, fall soup or just pop a few for an afternoon snack. And they can even show your San Francisco Giants pride!Information
Servings: 24
Time: About 15 minutes active; 40 minutes total
Price: About $7.25 total; $0.30 per muffin
Nutrition (per serving):
Calories:
Protein:
Fat:
Saturated fat:
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High In:
Good Source:
Low In:
Ingredients
- 2 Tbsp fresh sage, finely chopped
- 1/4 tsp nutmeg and black pepper, each
- 3 oz smoked mozzarella, grated
- 1 oz parmesan, grated
- 1 egg
- 2 garlic cloves, minced
- 3/4 cup milk (I used soy milk)
- 1/4 cup butter (I used Earth Balance)
- 1 1/2 cup pumpkin puree, preferably from a fresh pumpkin
- 2 cups white flour
- 2 Tbsp sugar
- 1/2 tsp salt
- 1 Tbsp baking powder
Preparation
- Preheat oven to 400 degrees. Grease a 12 muffin tin with cooking spray.
- In a large bowl, combine all the wet ingredients, spices and cheese: sage, nutmeg, black pepper, smoked mozzarella, parmesan, egg, garlic, milk, butter and pumpkin. Mix well.
- Add the flour, sugar, salt and baking powder. Mix well.
- Fill the muffin cups about half way. Bake for 20-25 minutes, until puffed up and lightly browned. Serve warm.
