These muffins are moist and savoury. Great with a hearty soup or as a side with a tomato based dish. Adapted from a recipe in Martha Goes Green by Rosie Percival and Ruth Friedlander and 101 Cookbooks.
Ingredients
1 Tablespoon Unsalted Butter, to grease the pan
2 Tablespoons Olive Oil
2 Cups (260g) Cubed pumpkin or butternut squash
1 large handful (approx 2 Cups) Spinach, chopped
2 Tablespoons Cilantro, chopped
½ Cup (100g) Feta, in cubes (goat feta works too)
2 Teaspoons Dijon Mustard
2 Large Eggs
¾ Cup (180ml) Milk
2 Cups (260g) Whole Wheat Flour - or a mixture of flour (1.5 cups) and cornmeal (.5 cup)
4 Teaspoons Baking Powder
1 Teaspoon Sea Salt
Pepper, to taste
Instructions
Preheat oven to 405F / 200C
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 20 - 25 minutes or until cooked through entirely
Allow to to cool
Transfer the squash to a large mixing bowl along with the spinach, cilantro, pumpkin seeds, Parmesan, feta, 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 mixture
Add the salt and ground black pepper
Fold together just until the batter comes together, do not to over mix
Spoon the mixture into the prepared pan
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
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2014/01/pumpkin-feta-muffins