Spelt muffins with pumpkin, sage and pecorino

Ingredients

For 1 serving

• Spelt flour20 g
• Pumpkin50 g
• Eggs25 g
• Pecorino5 g
• Reduced-fat milk20 ml
• Baking soda1 g
• Fresh sage1 g
• Extra virgin olive oil3 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – December

Method

1. Heat a conventional oven to 180 °C and put 2 paper cases in a muffin tin.
2. Meanwhile peel the pumpkin, scrape out the seeds and fibres and grate it finely; wash and dry the fresh sage and chop it. Grate the pecorino.
3. In a bowl beat the egg with the milk and oil until well combined.
4. Add the spelt flour, bicarbonate of soda, pecorino and salt and stir just until no dry flour shows.
5. Fold in the pumpkin and sage and divide the batter between the cases, filling them three-quarters full.
6. Bake for 22 minutes, until golden and a cocktail stick pushed into the centre comes out clean; let them cool for 5 minutes before unmoulding.