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Pumpkin-orange muffins with Riviera Emmental

Pumpkin-orange muffins with Riviera Emmental


12 portions

Ingredients

  • 375 ml (1 1/2 cup) all-purpose flour
  • 15 ml (1 tbsp.) Baking powder
  • 5 ml (1 tsp.) Baking soda
  • 5 ml (1 tsp.) Ground cinnamon
  • 3 ml (1/2 tsp.) Ground ginger
  • 1 ml (1/4 tsp.) Ground nutmeg
  • 1 pinch of salt
  • 250 ml (1 cup) Riviera Emmental cheese, grated
  • 125 ml (1/2 cup) raisins
  • 60 ml (1/4 cup) softened butter
  • 125 ml (1/2 cup) brown sugar
  • 1 egg
  • 125 ml (1/2 cup) milk
  • 15 ml (1 tbsp.) Lemon juice
  • 125 ml (1/2 cup) orange juice
  • 250 ml (1 cup) cooked pumpkin, puréed

Preparation

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  • Preheat oven to 180°C (350°F).
  • Mix all the dry ingredients, including the cheese and raisins, in a bowl. Set aside.
  • In another bowl, use an electric mixer to whip the butter and brown sugar until the mixture becomes paler and frothy.
  • Add the egg and whip some more.
  • Add the milk, lemon juice, orange juice and pumpkin, and whip again.
  • Gradually mix in the dry ingredients.
  • Either grease the muffin tins with butter or add muffin cups. Pour in the mixture.
  • Bake for 25 to 30 minutes. Serve warm.

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Accompaniments

Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines