Friday, December 2, 2011

Pumpkin and Feta Muffins


I'll be honest - these muffins are delicious! But it takes serious mind-over-matter to pick up a muffin-shaped muffin, and not expect it to be sweet and dessert-like. So remind yourself with each bite that these are savory, cheesy, goodness and you should be good to go!


Pumpkin and Feta Muffins
1 T unsalted butter
2 T olive oil
2 c pumpkin or butternut squash, cut into 1/2 dice
salt and pepper
handful of baby spinach, chopped
2 T parsley, chopped
3 T sunflower seed kernels
3/4 c Parmesan cheese, grated
1/2 c feta cheese, cubed
2 tsp mustard, whole-grain
2 eggs, lightly beaten
3/4 c milk
2 c flour
4 tsp baking powder
1 tsp coarse salt

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. Gently fold together. 



In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder 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. 



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.

1 comment:

Indian Fashion said...

That's good look and tasty food. watering in my mouth really fantastic this post so thanks