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.

Fat Friday #8 September Apple Cake

I think most people have recipes that they often go back to again and again. This one is a favourite autumnal recipe that I try and make whenever I have some cooking apples available. This apple cake is also great for on the go or even better when its heated and laced with custard. 

Erg...This is just sexy...

Recipe: Makes 1 large cake  (Recipe Adapted from Cooking Up a Storm by Sam Stern) 

·      75g unsalted butter, softened

·      175g golden caster sugar

·      2 large eggs

·      255g plain flour, sifted 

·      2 teaspoons baking powder

·      The zest from 1 lemon

·      675g/2 large cooking apples

·      1 tablespoon orange marmalade      

·      1/2 teaspoon ground mixed spice

·      1/2 teaspoon ground cinnamon

·      2 tablespoons whole milk

·      A little dusting of icing sugar to decorate

 Equipment:

·       1 large cake tin lined with baking paper

·       Electric mixer/hand-held electric whisk

·       Sieve

·       Peeler/Sharp knife

·       Knife

·       Tablespoon

·       Teaspoon

·       Grater

·       Wooden Spoon

 

1.  Pre heat the oven to 180c/350c/ Gas mark 4. Line the cake tin with the baking paper.

2. Peel, core and chop the apples into small chunks. 

3. Cream the butter and sugar together until pale, add the eggs and beat until all combined 

4. Sift the flour, baking powder and spices into the creamed mixture and fold until combined.   

5. Gently fold in the chopped apples, marmalade and lemon zest. Pour the batter into the cake tin.

6. Bake for 1 hour and test to see if the cake is cooked by prodding the middle with a clean knife. If it comes out clean, its done.

7. Place on a wire rack until completely cool and then dust a little icing sugar on top.    

Do you have go to recipes? What's your favourite autumnal recipe?