These savoury muffins, studded with chunks of pumpkin and feta cheese, are a wonderful accompaniment to soup or stews.
Prep time: 25 mins • Cook time: 20 mins • Total time: 45 mins
Makes: 12 Muffins
INGREDIENTS
3 cups cubed pumpkin (or butternut squash), cut into small cubes
extra-virgin olive oil
salt and pepper to taste
1 1/4 cups whole-wheat flour
3/4 cup all-purpose flour
4 teaspoons baking powder
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 eggs, lightly beaten
1 cup whole milk
1/2 cup extra-virgin olive oil
2 teaspoons whole-grain mustard
1/2 cup pepita or sunflower seeds
3/4 cup freshly grated Parmesan cheese
2/3 cup feta cheese, diced
2 cups spinach, chopped
2 tablespoons chopped parsley
DIRECTIONS
1. Preheat oven to 400°F. Generously grease a 12-hole muffin pan with non-stick cooking spray or olive oil and set aside.
2. Place the cubed squash on a baking sheet and drizzle with a little olive oil. Season with salt and pepper and toss to coat evenly. Bake for 20-25 minutes, or until cooked through. Set aside to cool.
3. In a large bowl, whisk together dry ingredients – flour, baking powder, salt, and pepper. Set aside.
4. In another bowl, whisk together the eggs, milk, olive oil, and mustard. Stir in the pepita or sunflower seeds, Parmesan, feta, and roasted pumpkin cubes, then gently fold in the spinach and parsley. Add the flour mixture and gently fold just until the batter comes together; do not overmix.
5. Spoon the mixture into greased muffin pan; filling to about three-quarters full. Bake for 15-20 minutes or until golden brown and a toothpick inserted into the center of a muffin comes out clean . Let cool for 2 minutes, then remove from pan to cool completely on wire rack.
