Pumpkin Muffin Recipe

by 101cookbooks.com

This pumpkin muffin recipe makes beautiful savoury pumpkin feta muffins that are just the right antidote to all those sugary treats. Savoury muffins are quite 'in' these days in Australia and America and these have to be one of my favourites, they look and taste awesome.


Pumpkin Muffin Recipe

Pumpkin and Feta Muffins

Ingredients:

*Makes 12 muffins

• 1 cup all purpose flour

• 1 cup spelt flour

• 1 tablespoon unsalted butter

• 2 tablespoons olive oil

• 2 cups / 9 oz / 255g cubed pumpkin or butternut squash, 1/2-inch cubes

• Salt and pepper to taste

• 1 large handful of baby spinach, chopped

• 2 tablespoons chopped parsley or cilantro

• 3 tablespoons sunflower seeds kernels

• 3/4 cup / 1 oz / 30g freshly grated Parmesan

• 100g / 3.5 oz / 1/2 cup cubed feta

• 2 teaspoons whole-grain mustard

• 2 large eggs, lightly beaten

• 3/4 cup / 180 ml milk

• 4 teaspoons baking powder

• 1 teaspoon fine-grain sea salt


Preparation:

• 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 (see photo up above). 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. Try and serve them cooled a bit, served just warmer than room temperature.

*Adapted from a recipe in Martha Goes Green by Rosie Percival and Ruth Friedlander.

Original Pumpkin Muffin Recipe


*Here I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'.

The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results.

The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.*