Feta and pumpkin muffins
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!
Ingredients
- 1 tbsp unsalted butter
- 2 cup pumpkin small 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
- ¾ cup grated Parmesan
- ½ cup cubed feta
- 2 tsp whole-grain mustard
- 2 large eggs lightly beaten
- ¾ cup milk
- 2 cup flour
- 4 tsp baking powder
- 1 tsp fine-grain sea salt
Instructions
- Preheat oven to 200°C. 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.
Tried this recipe?Let us know how it was!
Absolutely delicious