Butternut Thyme Muffins with Prosciutto

Ingredients

• 500 g (1 lb) frozen Butternut squash, defrosted
• 80 ml (⅓ cup) whole milk 3.25% m.f.
• 80 ml (⅓ cup) cream 15% m.f.
• 4 medium eggs
• 10 g (3 tbsp) dried thyme (or 3 sprigs of fresh chopped thyme)
• 60 g (⅓ cup) all-purpose flour
• 2 g (1 tsp) baking powder
• 60 ml (4 tbsp) sunflower oil
• 100 g (4 oz) gruyere type cheese, such as Cogruet, grated
• 3 slices prosciutto, chopped
• 50 g (3 tbsp) pine nuts or walnuts
• 15 black olives, quartered
• In sufficient quantity flour and butter to prepare baking pan

Directions

1. Purée squash and mix together with milk, cream, eggs and thyme. Add flour and baking powder until a smooth mixture is obtained. Add oil, cheese, prosciutto, nuts and olives. Grease and flour muffin pan and fill with preparation obtained in step 2. Let rest about 15 minutes.
2. Preheat oven to 200°C (400°F) and bake muffins for about 30 minutes. Check to see if muffins are done by inserting the tip of a knife. Remove from muffin pan and let cool on a baking rack. Delicious served with a thick creamy soup or a cold borscht.