Pumpkin and gorgonzola muffins

A vegetarian recipe to open a tasty autumn dinner with friends: pumpkin muffins with a creamy gorgonzola filling. A delight for the palate!

Easy

Appetizer

Put the pumpkin dices in a pan without thawing. Add a tablespoon of extra virgin olive oil, two tablespoons of water, a pinch of salt and rosemary to taste. Cook for 8-9 minutes keeping the lid on and stirring occasionally.
While the pumpkin is cooking, put the eggs into a bowl and beat them. Add the flour, baking soda, olive oil, a pinch of salt and mix well. Add some gorgonzola cheese cut into small pieces and the pumpkin dices (after removing the rosemary!).
Fill each baking cup (or small cocottes) approximately 3/4 full of your muffin batter. Preheat the oven and bake at 180°C for 18 minutes. You can use a toothpick to test if the muffins are done: stick the toothpick into the muffin, and if it comes out clean, the core is well done and the muffin is ready!

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