Chorizo & Pumpkin Muffins
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Chorizo & Pumpkin Muffins

Chorizo & Pumpkin Muffins

with Fetta & Pepitas | Serves 8+

Now we present to you a savoury twist on a dessert-time classic! These chorizo and savoury pumpkin muffins pack a flavourful punch and have been topped with fetta and pepitas for some much-needed crunch.

Allergens:
Gluten
•Wheat
•Egg
•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 2 people

1 bag

Peeled & Chopped Pumpkin

1

brown onion

½ packet

mild chorizo

(May be present: Soy, Milk, Sulphites. )

2 clove

garlic

1 packet

basic sponge mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut. )

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

pepitas

(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )

1 sachet

Aussie spice blend

packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1

egg

(Contains Egg;)

1 cup

milk

(Contains Milk;)

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Nutritional Values

Energy (kJ)1009 kJ
Fat12.7 g
of which saturates3.5 g
Carbohydrate21.1 g
of which sugars5.4 g
Protein10.1 g
Sodium631 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray
•Baking Paper
•Large Non-Stick Pan

Cooking Steps

1
1

• Preheat oven to 200°C/180°C fan-forced. Grease an 8-12 hole muffin tray. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 25-30 minutes.

2
2

• While the pumpkin is roasting, thinly slice brown onion. Finely chop mild chorizo (see ingredients) and garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and onion, stirring, until golden, 6-8 minutes. Add garlic and cook until fragrant, 1 minute. Set aside to cool.

3
3

• In a large bowl, add basic sponge mix, Aussie spice blend, the egg, the milk and Greek-style yoghurt. Mix until just combined.

4
4

• Add roast pumpkin, cooked chorizo and onion to the bowl and gently mix to combine.

TIP: Don't worry if the pumpkin starts to break-up!

5
5

• Divide batter evenly between muffin tray holes, filling each to the top (you should get 8-12 muffins). Top with fetta and sprinkle with pepitas. • Bake until golden brown, 20-25 minutes. • Set aside to cool slightly in the tin.

6
6

• Transfer chorizo and pumpkin muffins to a serving platter. Enjoy!