Pumpkin And Feta Muffins Recipes

PUMPKIN AND FETA MUFFINS

Steps:

• Preheat oven to hot, 200°C. Brush 16 muffin recesses lightly with oil.
• Sift the flour into a large bowl. Add the pumpkin, zucchini, feta and tomatoes. Stir to combine and make a well in the centre.
• In a jug, whisk together milk, butter and eggs. Add to the bowl and fold together until just combined - do not over mix.
• Spoon into the prepared recesses until 2/3 full. Bake for 15-20 minutes, until risen and golden brown. Cool in pan for 5 minutes, then lift out onto a wire rack to cool. Store in an airtight container.

PUMPKIN & FETA MUFFINS

Steps:

• Preheat the oven to 180°C on a fan forced setting and lightly grease or line a muffin tin and baking tray.
• Whisk wet ingredients together in a large bowl until combined. Sift dry ingredients into the bowl and gently mix until just combined.
• Fold through the spinach, feta and basil.
• Divide the mixture evenly amongst the muffin tin. Bake for 20-25 mins, until golden and a skewer comes out clean.

PUMPKIN, FETA AND SPINACH MUFFINS

Steps:

• Preheat oven to 180°C, fan forced.
• Grease a 12-hole muffin tray or use a non-greased silicone tray and set aside.
• In a large bowl, add pumpkin and drizzle with oil, toss to coat.
• Line a baking tray with silicone mat or baking paper, place pumpkin in single layer on tray.
• Bake for 25-30 minutes or until lightly golden.
• Cook spinach following packet directions, drain and squeeze excess moisture out, sit and cool for several minutes.
• In a bowl add eggs, milk, zucchini, feta, cheese, spinach, pumpkin, salt and pepper, mix to combine.
• Sift flour over top of mixture, and gently fold until combined.
• Spoon mixture evenly into muffin tray.
• Bake muffins for 20-25 minutes or until golden and cooked through.
• Rest in tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.

HERBED FETA AND PUMPKIN MUFFINS

Steps:

• Check oven shelf position (middle) and turn onto 180°C Grease and flour muffin tray.
• Measure and sift flour, sugar, baking powder, cardamon, salt and pepper into a large bowl.
• Melt butter. Whisk egg. Mash and measure pumpkin. Add to beaten egg, along with melted butter. Stir with a wooden spoon to combine.
• Add milk to egg mixture.
• Crumble feta cheese into egg mixture. Wash, dry and finely chop oregano. Add to egg mixture.
• Make a well in dry ingredients - add egg mixture - stir lightly until just combined.
• Add 1/2 cup quantities to muffin pans. Sprinkle with pumpkin seeds. Bake for 20-25 minutes until cooked and golden. Test with a skewer. Cool for 1-2 minutes in pan before turning out onto a wire rack.

PUMPKIN AND FETA MUFFINS

Steps:

• 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. I like these muffins cooled a bit, served just warmer than room temperature.