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Michael gave me a great idea to turn pumpkin muffins upside down by making them savory. Paired with fresh sage and smoked mozzarella, this is a trick for a yummy Halloween treat. Serve with a warming, fall soup or just pop a few for an afternoon snack. And they can even show your San Francisco Giants pride!
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Smoked Mozzarella & Sage Pumpkin Muffins

October 31, 2010

30 min or less active, 60 min or less total, appetizer, bread, fall, side, winter

Michael gave me a great idea to turn pumpkin muffins upside down by making them savory. Paired with fresh sage and smoked mozzarella, this is a trick for a yummy Halloween treat. Serve with a warming, fall soup or just pop a few for an afternoon snack. And they can even show your San Francisco Giants pride!

Information

Servings: 24
Time: About 15 minutes active; 40 minutes total
Price: About $7.25 total; $0.30 per muffin
Nutrition (per serving):
Calories:
Protein:
Fat:
Saturated fat:
Carbohydrates:
Fiber:
Sodium:
Cholesterol:
High In:
Good Source:
Low In:

Ingredients

  • 2 Tbsp fresh sage, finely chopped
  • 1/4 tsp nutmeg and black pepper, each
  • 3 oz smoked mozzarella, grated
  • 1 oz parmesan, grated
  • 1 egg
  • 2 garlic cloves, minced
  • 3/4 cup milk (I used soy milk)
  • 1/4 cup butter (I used Earth Balance)
  • 1 1/2 cup pumpkin puree, preferably from a fresh pumpkin
  • 2 cups white flour
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 1 Tbsp baking powder

Preparation

  1. Preheat oven to 400 degrees. Grease a 12 muffin tin with cooking spray.
  2. In a large bowl, combine all the wet ingredients, spices and cheese: sage, nutmeg, black pepper, smoked mozzarella, parmesan, egg, garlic, milk, butter and pumpkin. Mix well.
  3. Add the flour, sugar, salt and baking powder. Mix well.
  4. Fill the muffin cups about half way. Bake for 20-25 minutes, until puffed up and lightly browned. Serve warm.

2 thoughts on “Smoked Mozzarella & Sage Pumpkin Muffins

  1. Adrienne Capps Post author

    Mark, thanks for your comment! I'm not a big baker either, but one thing that might have been the culprit with your flat muffins is the baking powder. If you don't bake often, it might have expired. That will definitely make a difference. Or if the batter seemed dry, maybe you can add a bit more milk, butter or pumpkin. Happy baking!

    Reply
  2. Mark Egge

    SO good. Thanks for the recipe! I forgot the sage, and these muffins still turned out wonderful! They didn't rise quite like your photos, but I'm not surprised–I don't bake often, and the batter seemed dry. Any suggestions on getting fluffier muffins next time?

    Reply

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