These Roasted Pumpkin And Feta Muffins really hit the spot if you're looking for an easy savoury bake. 

The sweet roasted pumpkin paired with the slightly salty feta are perfect patners in a muffin, and the addition of mixed herbs adds even more dimension to the flavour. 

These make a great healthy snack for weekends or for school/work lunches when you're looking for a baked goodie, without all the sugar. 

Roasting the pumpkin really brings out the sweetness, and I find that a softer feta like a Danish style feta is more pleasing in the muffins rather than a firmer Greek style feta, but if that's the kind of feta you enjoy, then you do you. 😊

💡If you prefer a softer marinated feta, like the style from my Persian Feta Cheese Course, then I recommend you add it to the mixture by adding a tablespoon of the muffin batter to the muffin pan first, then dot some of the feta as you fill it. That way it won't be smooched throughout the mixture and you'll get lovely pops of creamy feta throughout.

Roasted Pumpkin and Feta Muffins

(Makes 6 large muffins)

Ingredients

• 280 g plain flour
• 2 tsp baking Powder
• 1/2 tsp baking Soda
• 1 tsp salt
• 1/8 teaspoon cracked pepper
• 110g crumbled feta cheese 
• 1 ½ teaspoons dried mixed herbs
• 180g roasted firm but tender pumpkin cut into 1cm cubes
• 240 ml milk, room temperature
• 2 teaspoons white or apple cider vinegar
• 70g olive oil 
• 1 large egg, room temperature (uncracked weight approx. 59g)

Method

1. Preheat oven to 190°C / 170°C fan forced and line muffin tins with muffin papers.
2. Combine the milk and vinegar together in a jug or bowl and set aside until needed.
3. In a large bowl, whisk together the flour, baking powder, baking soda, herbs and salt then stir in the crumbled feta and set aside.
4. Add the egg and oil to the milk mixture and whisk until well combined.
5. Make a well in the centre of the dry ingredients and add the milk mixture. Fold the mixture gently just until the flour is almost mixed through.
6. Add the pumpkin and gently fold through until just mixed through. (The flour should be mixed in by now also)
7. Evenly distribute the mixture between the muffin tins.
8. Bake for 18-20 minutes, or until a skewer comes out clean from the centre of the muffins.

Notes 

• Best eaten on the day of baking.
• They keep for up to 3 days in a sealed container at room temperature.
• I don't recommend storing these in the fridge as the muffins tend to dry out faster.
• These can be frozen for up to 2 months. When freezing muffins, you'll get the best results if you freeze them as soon as they have cooled so they retain their moisture.

I hope you enjoy this recipe, and as always, if you have any questions at all just let me know at [email protected]

Happy Baking!

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