These savoury Comté cheese and pumpkin muffins are so delicious… the perfect tea time treat, lunchbox filler or quick brekkie served warm with a little slathering of butter. A gorgeous golden crust on top, hot and soft in the middle, with a beautiful balance of sweet pumpkin and savoury from the cheese.
I added a little twist to the muffins and made 3 different ones, some with bacon, some garlic chives, and some with roasted red peppers pictured above. They were all equally delicious. You can change it up, add what you like or enjoy them simply as they are! Do you ever buy Comté Cheese? If not, move that cheddar in your fridge to give this one a try. Comté to the French is what cheddar is to the Brits!
Comté has creamy, peppery, fruity, and nutty notes, which in these muffins complemented the sweet, delicate pumpkin perfectly. What I truly love about Comté is that it’s just so versatile, fabulous on a cheeseboard but also really great for cooking and a slice of relatively firm cheese that can be grated, cubed, sliced, or melted. The minimum age before the cheese can be called Comté is 4 months, and it is aged to typically 24 months as the oldest, though it can be aged for up to 36 months. I used the 12-18 month Comté for this recipe as I find it perfectly smooth, creamy, and just fabulous for everyday use. You can find young Comté in most UK supermarkets with more mature ages available from your local cheesemonger. Did you know each wheel of Comté has around 80 different flavours, making each one unique!
Ingredients
Instructions