Feta, spinach and pumpkin… what a combo! These delicious savoury muffins are a sure crowd-pleaser, especially for morning tea. Make a batch and share them out, people will love you for it!
You Will Need:
1 Tbsp unsalted butter
2 C of cubed pumpkin (1/2-inch cubes)
2 Tbsp olive oil
salt and pepper to taste
1 large handful of baby spinach, chopped
2 Tbsp chopped parsley
3 Tbsp sunflower seeds kernels
3/4 C grated Parmesan
1/2 C cubed feta
2 Tsp whole-grain mustard
2 large eggs, lightly beaten
3/4 C milk
2 C flour
4 Tsp baking powder
1 Tsp fine-grain sea salt
Preheat oven to 200C. Grease a 12-hole muffin pan with butter.
In a bowl drizzle olive oil and some salt and pepper over the cubes of pumpkin. Toss well and place in a single layer on a baking pan. Bake for 15 – 25 minutes or until cooked through entirely. Set aside to cool.
Transfer two-thirds of the pumpkin to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard.
Gently fold together.
In a separate bowl, beat the eggs and milk together and add to the pumpkin mix.
Then sift the flour and baking powder onto the pumpkin mix and top with the salt and a dose of freshly ground black pepper.
Mix together just until the batter comes together, be careful not to over mix.
Spoon the mixture into the prepared pan, filling each hole 3/4 full.
Top each muffin with a bit of the remaining pumpkin cubes and feta.
Bake for 15-20 minutes or until the tops and sides of the muffins are golden.
Let cool for a couple minutes then turn out onto a cooling rack.