Savoury muffins have a fan-following of their own. Once you have mastered the art of preparing them, you can be adventurous with your fillings. Try courgette and Cheddar or black olive and sun-dried tomato. Best served warm from the oven or reheated the next day. Excellent with a wintry soup.

Method

• Preheat the oven to 190°C.
• Place the squash in a mixing bowl and combine with olive oil, balsamic vinegar, black pepper and sea salt with garlic.
• Bake the seasoned squash for 25–30 minutes on a lightly oiled or parchment-lined baking tray. Toss after 10 minutes and check regularly to prevent it burning.
• When soft and a little caramelised, remove from the oven and leave to cool.
• Sift the flour, baking powder, sugar and salt into a large mixing bowl.
• Lightly beat the egg, then add the milk and olive oil.
• Make a well in the centre of the flour mixture, and pour in the liquid ingredients.
• Stir the mixture with a wooden spoon then add the cooled squash.
• Lightly fold in the cottage cheese and 20g of pumpkin seeds.
• Spoon the mixture into a muffin tray lined with regular muffin cases or folded tulip muffin cases (available from baking specialists and various online suppliers).
• Sprinkle with the cheese and the remaining pumpkin seeds
• Bake for 25-30 minutes until golden brown and springy to the touch.
• Cool on a wire rack.

Cook with Lisa