Pumpkin and Feta Muffins
(from kylerhea’s recipe box)
The recipe calls for 2 cups of flour. There are a couple different flour combinations you might explore. The original: you can use unbleached all-purpose flour – 2 cups / 9 oz / 260g. Alternatively, I use equal parts APF and spelt flour which translates to 1 cup / 4.5 oz/ 130g APF + 1 cup / 4 oz / 115g spelt flour. I might try a whole wheat pastry flour version next time – using 2/3 wpp + 1/3 apf, the first time around – to see how that goes.
Source: Heidi Swanson
Categories: Muffins, little_breads, pumpkins, savory
Ingredients
- 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
- 2 cups flour (see comments!)
- 4 teaspoons aluminum free baking powder
- 1 teaspoon fine-grain sea salt
Directions
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Preheat oven to 405F / 200C, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.
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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.
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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.
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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. I like these muffins cooled a bit, served just warmer than room temperature.