Pumpkin and Feta Muffins Recipe
How to make Pumpkin and Feta Muffins
About Pumpkin and Feta Muffins Recipe: An exotic pumpkin and feta muffin recipe. A lip smacking savoury muffin with the goodness of pumpkin and feta cheese. Delicious tea time treats that you can also serve to guests.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings10
Ingredients of Pumpkin and Feta Muffins
- 1 Tbsp unsalted butter
- 2 tbsp olive oil
- 2 cups cubed pumpkin
- to taste salt and pepper
- 1 Handful of baby spinach, chopped
- 2 tbsp cilantro, chopped
- 3 tbsp sunflower seeds kernels
- 3/4 cup parmesan, grated
- 100 gms cubed feta
- 2 tsp whole-grain mustard
- 4 tbsp condensed milk
- 3/4 cup milk
- 2 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tbsp red wine vinegar/white vinegar
- 1 tsp fine-grain sea salt
How to Make Pumpkin and Feta MuffinsHideShow Media
Preheat oven to 405F / 200C, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.
Sprinkle the olive oil and some salt and pepper over the squash. 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.
Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Put the milk in the bowl.
Sift the flour and baking powder and the soda onto the squash 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 squash and feta.
Sprinkle the top with black sesame seeds.
Bake for 30 to 35 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.