As soon as I saw this awesome muffin recipe on 101 cookbooks, I was itching to make them. I'm totally in love with fetta, and the combination with roast pumpkin is delicious. These are the perfect addition to this weekend's picnic basket.
Fetta and Pumpkin Muffins
Olive oil to drizzle and prepare muffin tins
2 cups pumpkin chopped into 1-2cm cubes
200 gms of fetta
100 gms parmesan cheese
3 tbs of pine nuts
4-5 springs of thyme
2 tbs seeded mustard
1 cup of soy milk (or milk of your choice)
1½ cups of spelt flour
½ cup of millet flour
3 tsp baking powder
salt and pepper to season
1. Cut up pumpkin and place in a baking dish. Drizzle with olive oil and season with salt and pepper and place in an oven of 180 degrees. Allow to cook for approx 20 minutes or until cooked through. Whilst pumpkin is cooking, grease tins - enough for 12 muffins.
2. Once cooked, allow to cool slightly. Combine in a bowl ¾ of the pumpkin, ¾ of the fetta (remaining will be used on top), parmesan, thyme, mustard, pepper & pine nuts and mix roughly.
3. In a separate bowl, combine milk and eggs and whisk. Once combined, add to the pumpkin mix and roughly stir. Avoid over stirring so that the pumpkin and fetta remain in tact.
4. Sift in flours and baking soda to the mixture and again stir roughly.
5. Place mix into muffin tins. Place the left over pumpkin and fetta on top of each individual muffin. Once complete, cook in the same temperature oven for approximately 20-25 minutes or until the tops become hard and golden.
I slightly modified the flours and seasoning to suit what I had in the cupboard. You could use regular flours if preferred, or any combination really. Don't ever be afraid to modify recipes to suit whats in your pantry. You might just surprise yourself and come up with something even more delicious!