It is that time of year where I am once again jealous of everyone back home attending firework displays. Bonfire night has always been one of my favourite times of the year and even though we always plan to make a trip back for it we never actually do! Luckily, this doesn’t stop us from keeping up with tradition as tomorrow night we will have a few sparklers on the balcony with our first mug of glühwein of the year! My Baked Camembert recipe is usually my go to comfort dish that is perfect to warm up to after attending a local firework display.
Another favourite of mine are these bacon and pumpkin muffins that are such an autumnal treat they are the perfect snack to cosy up with while warming up in front of the fire. They are also great to pack up in a box and take along to the fireworks.
I made these muffins after halloween with our leftover pumpkin but butternut squash also works really well. I love a savoury muffin and even my husband, who usually turns his nose up at the savoury type in favour for the sweet kind, loved these bacon and pumpkin muffins! Easy to make and full of autumn flavours – it really is the perfect recipe to try out this weekend!
- 1 tbpsn olive oil
- 80g diced bacon (or lean bacon and then diced)
- 250g grated pumpkin (pumpkin needs to be peeled, de-seeded and chopped into large chunks ready to grate)
- 80g feta (crumbled)
- Small bunch fresh parsely (finely chopped)
- 2 cloves garlic (crushed)
- 1 tbspn smoked paprika
- 1 and half tspn dried chilli flakes
- 2 medium eggs
- 150ml milk
- 225g plain white flour
- 1 tbspn baking powder
- Salt/ pepper
- Pre-heat oven to 190 C/ gas mark 5.
- Heat oil in a frying pan. Add the bacon and fry for around 5 mins or until lightly golden. Then add the pumpkin and cook for a futher 3 or 4 mins.
- Sift the flour into a large mixing bowl and then add the baking powder, paprika, chilli flakes and feta. In a separate bowl whisk the eggs with the milk.
- Add the egg/ milk mixture to the flour mixture and then add the bacon and pumpkin with the fresh parsley. Using a large wooden spoon stir until well combined but avoid over mixing. Season with salt and pepper before one last quick mix.
- Line a muffin tin with paper cases. Spoon the mixture into the cases and then pop in the oven for around 20-25 mins or until a skewer comes out clean.
- Leave to cool for around 5 mins then place on a wire rack to cool completely before placing in an airtight container. These are also great served warm at room temperature.