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Baby Marrow Muffins with Roasted Pumpkin and Chèvre Spread
HEINSTIRRED32Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 360 grams self raising flour
- 100 grams baby marrow (coarsely grated)
- 100 grams mature cheese (strong)
- 1 spring onion (finely sliced)
- 2 tsp. garlic salt
- 1 pinch cayenne pepper (optional)
- 200 mL carrot juice (Rugani)
- 1 large egg (beaten)
- 50 mL olive oil
- 2 garlic (fat cloves, skin on)
- 3 Tbsp. extra virgin olive oil
- 4 Tbsp. ginger (Rugani, Infused Carrot Juice)
- 500 grams butternut squash (peeled and cut into chunks)
- 5 sprigs thyme
- 2 tsp. sea salt flakes
- freshly ground black pepper
- 100 grams goat (’s milk chèvre)
- 1 Tbsp. lemon juice
- 2 Tbsp. ginger (Rugani, Infused Carrot Juice)
- 1 pinch chilli flakes (dried, optional)
- toasted pumpkin seeds (to serve)
- 1 clove garlic (chopped)
- 400 grams beans (can cannelini, drained)
- 4 Tbsp. Tahini
- 4 Tbsp. extra virgin olive oil
- 3 Tbsp. juice (Rugani Beetroot)
- 1/2 Tbsp. lemon juice
- 1/2 lemon (grated zest of)
- 1/2 tsp. cumin
- sea salt flakes
- black pepper
- za'atar (to serve)
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