Pumpkin & Camembert Muffins

Pumpkin & Camembert Muffins

1 cup cooked, mashed pumpkin
20g melted butter
1 tbsn sour cream
2 tbsn finely chopped chives
2 eggs, seperated
1 cup SR flour
125g camembert cheese, cut in 1.25cm squares
1/4 cup flaked almonds

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Preheat oven to 180 degrees

Combine pumpkin, butter, sour cream, chives, yolks of eggs and SR flour in bowl. Mix until smooth.

Beat whites of eggs until soft peaks form, then fold into pumpkin mixture with metal spoon.

Place heaped spoonfuls into greased muffin tins, press in one square of cheese per muffin and flaked almonds into top of muffins.

Bake 15 mins.
Best served warm.