Discover a recipe by Florence Oustau, ambassador of the Lin des Pyrénées brand. Founder of Zest' de Flow, Florence shares her culinary know-how by showcasing our products made from flax grown at the foot of the Pyrenees.

These savoury muffins combine the sweetness of red kuri squash, the character of goat’s cheese and the nutritional richness of flaxseeds. Soft and colourful, they bring a comforting touch to your brunch or aperitif.

This creation highlights the full nutritional richness of flax: omega-3, fibre, plant protein, vitamins and minerals. An indulgent and healthy recipe within everyone’s reach.

Ingredients

200 g red kuri squash purée (from a jar or homemade)
2 eggs
10 g Lin des Pyrénées linseed oil
6 g baking powder
50 g T45 flour
Salt and pepper
Nutmeg
Piment d’Espelette
Topping: Lin des Pyrénées flaxseeds, 1 goat’s cheese log

Step-by-step method

For the homemade purée: peel the red kuri squash, cut it into small pieces and slice an onion. Sauté the onion in olive oil, add the squash, cover with water and cook for 15 to 20 minutes. Drain and blend with salt, pepper and nutmeg. Leave to cool.
Preheat the oven to 180°C.
In a mixing bowl, whisk the squash purée, eggs and linseed oil.
Add the flour and baking powder. Stir until you have a very smooth batter.
Fill the muffin moulds 3/4 full.
Bake for 17 minutes at 180°C.
When they come out of the oven, place a slice of goat’s cheese on each muffin and let it melt gently.
Sprinkle with flaxseeds.
Serve warm or cold.

Florence’s tip

For a colourful brunch, pair these muffins with a young leaf salad, slices of smoked salmon and a drizzle of linseed oil.

Our Lin des Pyrénées products used

Want to keep the adventure going? Find all the Lin des Pyrénées recipes and discover our other ambassador chefs.

Keywords: savoury muffins, red kuri squash, flaxseeds, goat’s cheese, brunch