INGREDIENTS

• 180g all purpose flour
• 180g pumpkin’s pulp
• 1 egg
• 1 egg yolk
• 40g grated Parmesan cheese
• 60ml milk
• 60ml peanut oil
• 70 g Taleggio cheese
• 1/3 leek
• 1 teaspoon dry yeast
• 1/4 teaspoon baking soda
• ½ teaspoon salt
• Black pepper to taste
• Extra virgin olive oil

METHOD

Preheat the oven to 180°C and place 12 paper liners into each well of your standard size muffin baking pan

Cook the diced pumpkin in a pan with some extra virgin olive oil and leek cut into rounds for 15-20 minutes.

When the pumpkin is cooked, blend it with an immersion blender.

Once cooled, add egg, egg yolk, milk, peanut oil and mix.

In a bowl add all the dry ingredients (flour, grated parmesan, salt, black pepper, yeast, baking soda) and mix. Pour the wet ingredients into the dry ingredients and stir together.

Use a spoon to evenly distribute the batter into each well. They will be nearly full.