Pumpkin and gorgonzola muffins

Method

1. 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.
2. 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!).
3. 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!