Parsnip, blue cheese and pumpkin seed muffins | Sainsbury`s Magazine
Parsnip, blue cheese and pumpkin seed muffins
Ingredients
- 150g butter
- 2 medium parsnips
- 200g Shropshire blue cheese
- 284ml carton buttermilk
- 3 large eggs
- 300g self-raising flour
- 1 tsp baking powder
- 100g polenta
- 4 tbsp pumpkin seeds
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