Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

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


  • Remove the outside skin from the pumpkin and deseed. Peel the potatoes and dice both the vegetables into cubes.
  • Heat the JUST MILK in a large saucepan until almost boiling and add the potato and pumpkin. 
  • 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. 
  • Preheat the oven to 205°C.
  • Roughly mash the potatoes and pumpkin with a fork. 
  • 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.
  • Add a little extra JUST MILK to loosen the mix if necessary.
  • Grease a muffin tray with Stork. 
  • Spoon the mixture into the muffin tray and add small piece of butter to the top of each one. Bake for around 20 minutes.
  • Serve hot on a bed of salad.