Butternut Thyme Muffins with ProsciuttoPrint Category Squash and Zucchinis Thematic No thematic Source Maxi Evaluation
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- 500 g (1 lb) frozen Butternut squash, defrosted
- 80 ml (⅓ cup) whole milk 3.25% m.f.
- 80 ml (⅓ cup) cream 15% m.f.
- 4 medium eggs
- 10 g (3 tbsp) dried thyme (or 3 sprigs of fresh chopped thyme)
- 60 g (⅓ cup) all-purpose flour
- 2 g (1 tsp) baking powder
- 60 ml (4 tbsp) sunflower oil
- 100 g (4 oz) gruyere type cheese, such as Cogruet, grated
- 3 slices prosciutto, chopped
- 50 g (3 tbsp) pine nuts or walnuts
- 15 black olives, quartered
- In sufficient quantity flour and butter to prepare baking pan
- Purée squash and mix together with milk, cream, eggs and thyme. Add flour and baking powder until a smooth mixture is obtained. Add oil, cheese, prosciutto, nuts and olives. Grease and flour muffin pan and fill with preparation obtained in step 2. Let rest about 15 minutes.
- Preheat oven to 200°C (400°F) and bake muffins for about 30 minutes. Check to see if muffins are done by inserting the tip of a knife. Remove from muffin pan and let cool on a baking rack. Delicious served with a thick creamy soup or a cold borscht.
Chef's Tip: You may also use fresh squash, simply bake in oven at 180°C (350°F) for 40 minutes and scoop out flesh.