Pumpkin & Feta Muffins
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Prep time: 
Cook time: 
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Serves: 12
 
Ingredients
  • 350g Squash (Pumpkin or Butternut), the original recipe uses sweet potato.
  • 100ml Vegetable Oil
  • 2 Large Eggs
  • 150g Plain Flour
  • 50g Ground Almonds
  • 3 Tbsps chives, finely chopped
  • 1½ Tsps Baking Powder
  • ½ tsp Paprika
  • ½-1 Tsp Cayenne Pepper (depending on how spicey you like it)
  • ¼ Tsp Salt
  • 50g Pumpkin Seeds
  • Small handful of Parsley, finely chopped
  • 150g Feta Cheese, cubed
Instructions
  1. Cook the squash in salted boiling water over a medium heat. This should take around 10-15 minutes depending on how small you've cubed it.
  2. Drain and mash until smooth. Leave this to cool while you prepare the other ingredients.
  3. Preheat the oven to 180°C (160°C fan assisted) and line a 6 hole muffin tin with paper cases.
  4. Whisk together the oil and eggs, then the cooled pumpkin. Once this is smooth stir in the remaining ingredients, apart from the feta. Mix until it's a smooth & thick recipe, then stir through the feta chunks.
  5. Divide across the prepared muffin tin, sprinkle each with a couple more pumpkin seeds and place in the pre-heated oven.
  6. Bake for 30 minutes, until well rising. They'll be springy to the touch and a knife inserted into the center will come out clean.
  7. Leave to cool for a while before eating. Serve with soup, or herb butter.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/pumpkin-feta-muffins/