Thyme roasted (mini) pumpkin, spicy salami & Mozarella cakes
250gm pumpkin (I used 3 miniature pumpkin, but any pumpkin will be fine)
4-5 sprigs of Thyme
Cracked salt & Pepper
250gm plain flour
2 ½ tsp baking powder
1 cup buttermilk
100gm butter, melted
200gm Mozarella cheese cubed
Extra thyme sprigs for garnish
Pre-heat the oven to 180 degrees Celsius and prepare a tin of 12 muffins with liners.
If you are using mini pumpkins, cut them in half with skins and seeds intact, rub with olive oil, cracked pepper and salt and Thyme sprigs. Bake until soft with the skin. If using a large piece of pumpkin, remove the skin and seeds and cube the pumpkin before rubbing oil, salt and pepper and Thyme. Bake until just soft.
Slice the salami and leave aside with the pumpkin and cheese.
Sift the flour, baking powder and salt into a bowl and set aside.
Whisk the eggs, buttermilk and butter until frothy and add to the dry ingredients. Gently fold the salami, cheese and pumpkin into the batter.
Spoon evenly into the muffin liners, and garnish with extra Thyme sprigs if desired.
Place your tin into the oven and bake for 20-25 minutes.