Seeded Pumpkin & Feta Muffins
Savoury muffins packed with pumpkin, spinach, feta and Parmesan cheese. With added crunch from mixed seeds flavoured with paprika & rosemary, these muffins are great for smoko & lunch boxes. Adapted from a recipe by Martha Goes Green.
Makes 12
Effort: Easy
Prep: 15 mins
Cook: 45 mins
Gluten free option
Ingredients
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cups / 255g cubed pumpkin, 1/2-inch cubes
salt and pepper to taste
1 large handful of baby spinach, chopped
2 tablespoons chopped parsley
1/4 cup mixed seeds - Pimp my salad
3/4 cup / 30g grated Parmesan
1/2 cup/ 100g cubed feta
2 large eggs, lightly beaten
3/4 cup / 180 ml milk
2 cups flour - see hints & tips for gf option
4 tsp baking powder
Instructions
Preheat oven to 200c/ 220c fan. Use the butter to grease a 12-hole muffin pan and set aside, alternately, use paper liners.
Sprinkle the olive oil and some salt and pepper over the pumpkin. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool. You can do this step a couple days in advance, and refrigerate the pumpkin until you're ready to use it.
Transfer two-thirds of the pumpkin to a large mixing bowl along with the spinach, parsley, mixed seeds, Parmesan, two-thirds of the feta. Gently fold together. In a separate bowl beat the eggs and milk together and add to the pumpkin mix. Sift the flour and baking powder onto the pumpkin mix, top with the salt and a generous dose of freshly ground black pepper and fold 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 and feta. Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack.
I like these muffins cooled a bit, served just warmer than room temperature with butter.
Hints & tips
Make gluten free - To make this recipe gluten free use your favourite gf flour. You may need to add a little more milk when combining to stop the mixture being too dry.
Mixing tip - When mixing these muffins, or any muffins actually, don’t over mix the ingredients or they will be too dense. Fold until just combined to get a lighter texture.
Easy swaps - Pumpkin can be swapped for butternut squash or sweet potato, Spinach can be swapped for rocket or kale.
Extras - For meat lovers adding diced bacon or chorizo would be tasty.
Serving suggestion - Serve warm with butter and your favourite chutney
Storage - Store in the fridge for 3 days. Suitable for freezing. Reheat in the microwave or oven.
