It has likely come as no surprise to you that I’ve managed to sneak goats cheese into our latest recipe!
I love this recipe because it is super quick to make, healthy and uses some of my all time favourite ingredients too.
We are lucky enough to be able to regularly get organic eggs from our next door neighbour, making these lovely little muffins a regular in our kitchen, they are also so versatile in terms of being able to enjoy them for breakfast, lunch or a light dinner.
½ butternut pumpkin – remove the skin and cut into a small / medium dice (approx. 400g)
3 sprigs of thyme
2 garlic cloves – skin on
1 Spanish onion – skin off – cut in half and roughly chopped
80 – 100g soft goats cheese
600ml Pure Cream – full fat
6 eggs organic
½ tsp salt
Extra Virgin Olive Oil (EVOO) for cooking
- Preheat your oven to 180 Celsius
- Heat a non-stick fry pan and cook the pumpkin, 2 sprigs of thyme and garlic in some EVOO, sprinkle of salt and pepper and cook until lightly golden – add the Spanish onion and cook until the onion is soft and the pumpkin is golden on the outside and soft on the inside – discard the garlic and thyme
- Once cooked set aside
- Whisk together your eggs, cream, salt and pepper until the mixture is well combined
- Place your Wiltshire Silicone Muffin pans onto individual baking trays
- Evenly distribute the pumpkin mixture throughout your muffin pans – add a little goats cheese to each
- Finish with a little bit of fresh thyme
- Transfer the egg mix into a pouring jug and pour the mix into the muffin pans
- Gently place your baking tray / muffin pans into the oven
- Cook for a approx. 20 – 25 mins or until golden brown
- Allow to cool in the muffin tins for 5-8 mins before turning out
- I love having these muffins for a mid morning snack or healthy lunch on the run
- Serve with a simple green salad to transform your breakfast snack into a healthy brunch or lunch
- Great served warm or at room temperature
- Placing the silicone muffin pans on a baking tray will make it easier for you to get the silicone pans in and out of the oven – the baking trays will also capture any spills YAY!
- You can make the muffins the night before, turn them out of the muffin pan into a container and take them with you the next day to sports or simply reheat and serve for breakfast at home
- You can substitute the above flavour combination for other ingredients or vegetables, just make sure you keep the cream and egg ratio the same
- If you are using vegetables, you will need to cook the vegetables first and cut them up so you can get them into the muffin pans – this is a great way to use up any leftover roast vegetables!
- Organic eggs are pretty cheap in Byron Bay ($5.00 a dozen when buying directly from a farmgate), if you don’t have access to organic eggs, try and use free range as they will taste better and are better for you too
Don’t forget to tag us on Instagram @tastebyronbay so we can see your kitchen creations.