Fat Friday #10 Pumpkin and Cheese Muffins

October=Pumpkin Season. That's one of the facts of life. It happens every year. Its just all over the place. Pumpkin all over the place... Its not one to argue with a fun tradition. For this weeks Fat Friday, we're going savoury. These muffins are an acquired taste and are best served from the oven while there still warm :)  Don't forget I'm at the Cake and Bake show tomorrow, I'll tweet as I go!

(Penny Note:You'll have some pumpkin puree leftover, so why not make some Spiced Pumpkin Syrup for your coffee?)

Recipe: Makes 12 Pumpkin and Goats Cheese Muffins (Recipe Adapted from Muffins Galore by Catherine Atkinson)

• 300g plain flour
• 1 tablespoon baking powder
• 1 teaspoon bicarbonate of soda
• 1 pinch of salt
• 100g goats cheese, diced
• 4 tablespoons pumpkin seeds
• 225g pumpkin puree (I used about half a can of Libby's)
• 2 eggs
• 2 tablespoons vegetable oil
• 150ml natural yoghurt

Equipment:

• Bowl
• Jug
• Cupcake Tin filled with 12 muffin cases
• Chopping board
• Knife
• Wooden spoon

1. Preheat the oven to 200c/400f/Gas Mark 6. Line the cupcake tin with muffin cases. 
 2. Mix the flour, baking powder, bicarbonate of soda and salt in a large bowl.

3. Stir in the goats cheese. 

4.Chop 2 tablespoons of the pumpkins seeds, and add to the flour mixture. Put the other 2 tablespoons of pumpkin seeds aside.

5. In a jug, whisk together the pumpkin puree, yoghurt, eggs and oil.
6. Add the wet ingredients to the dry ingredients and mix until just combined.

7. Spoon the batter into the muffins cases, dividing it easily. Sprinkle the tops with the pumpkin seeds.

8. Bake in the oven for 20-25 minutes until golden and risen.
9. Cool in the tine for 10 minutes and then put on a wire rack. Serve warm with a side salad if you moonching this for lunch.