Serves 12
35 min
Pumpkin and Feta Muffins
Recipe GLPR4e1da04149444a
These savory pumpkin and feta muffins combine roasted pumpkin cubes with creamy feta cheese, fresh spinach, and aromatic herbs for a delicious vegetarian option. Perfect as a side dish or light meal, these muffins offer a Greek-inspired twist on traditional baking with the addition of whole-grain mustard and sunflower seeds for extra depth and crunch.
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Ingredients
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cups pumpkin or butternut squash, cut into 1/2-inch cubes
salt
black pepper
1 large handful fresh baby spinach, chopped
2 tablespoons fresh parsley or cilantro, chopped
3 tablespoons sunflower seed kernels
¾ cup freshly grated Parmesan cheese
100 g feta cheese, cubed
2 teaspoons whole-grain mustard
2 large eggs, lightly beaten
¾ cup milk
2 cups all-purpose flour
4 teaspoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
Directions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a small bowl, combine 1 tablespoon unsalted butter with 2 tablespoons olive oil to create a coating for the pumpkin.
Toss the 2 cups of pumpkin or butternut squash cubes with the butter-oil mixture. Season with salt and black pepper to taste.
Spread the seasoned pumpkin cubes on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and lightly golden, stirring halfway through. Remove from oven and let cool slightly. Reduce oven temperature to 375°F (190°C).
In a large mixing bowl, whisk together the 2 large beaten eggs and 3/4 cup milk until well combined.
In a separate bowl, combine 2 cups flour, 4 teaspoons aluminum-free baking powder, and 1 teaspoon fine-grain sea salt. Whisk to evenly distribute the leavening agent.
Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix, as lumps are acceptable and result in a lighter texture.
Fold the roasted pumpkin cubes, chopped spinach, chopped parsley or cilantro, sunflower seed kernels, 3/4 cup grated Parmesan, cubed feta, and 2 teaspoons whole-grain mustard into the batter until evenly distributed.
Divide the batter equally among the 12 muffin cups, filling each about three-quarters full.
Bake at 375°F (190°C) for 20-25 minutes until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden brown.
Allow the muffins to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely before serving.
