Savory! Scrumptious! Perfect for this Autumn weekend.
2 cups all purpose flour
1 tbsp baking powder
1tsp baking soda
1 cup coarsely diced firm goat cheese
4 tbsp toasted pumpkin seeds
Scant 1 cup pumpkin puree
1/4 cup plain yogurt
2 eggs, lightly beaten
2 tbsp vegetable oil
Preheat oven to 400F
Grease muffin pan or line w/ muffin cups
Mix flour, baking powder, baking soda and salt in large bowl.
Stir in goat cheese.
Coarsely chop 2 tablespoons of pumpkin seeds. Save the other 2 tbsp for later.
Stir chopped pumpkin seeds into flour mixture.
In another bowl, whisk together the pumpkin puree, yogurt, eggs, and oil.
Add the wet ingredients to the dry ingredients all at once.
Mix briefly until just combined
Spoon the batter into the pan.
Sprinkle pumpkin seeds on top
Bake until risen and golden - 20 to 25 minutes.
Serve w/ Spicy lentil soup.
Little fingers likes them topped with Pillsbury Cream Cheese Icing.
Recipe from the book Homemade Muffins by Carol Tennant
Another 100 year old house renovation
Some pinterest pea gravel patio inspiration shots, to keep me motivated... Oh SO Quaint: Source: casacara.wordpress.com via Sara ...
I have bought my share of curtains and rods for my other apartments and homes. I may, in fact, have a thing for curtains now that I think of...
A long time ago I stumbled across this wire basket and fell in love. The most I could afford to do with it was post up a idea board &...
via I love throwing on a pair of cut off sweat pants and a white t-shirt. Getting on my bike, pedaling hard, winding through traffic a...
Like Autumn temperatures dropping, my backyard project winds down and my attention and efforts return indoors. Besides the 1 cubic yard of l...