Project Description
Fetta Pumpkin and Herb Muffins
- Makes 12
- Preparation time: 20 minutes
- Cooking time: 40 minutes
A savoury fetta and pumpkin muffin, perfect for brunch, lunch boxes or snacking.
Ingredients:
For the wet mix
- 180g Lemnos Traditional Fetta, crumbled
- 3 large eggs, lightly beaten
- 1 cup Greek natural yoghurt
- ¼ cup full cream milk
- 1½ cups of grated pumpkin, either Kent or butternut
- ½ cup olive oil
- 3 spring onions, finely chopped
- ½ cup chopped basil or parsley
- ¾ cup grated vintage cheddar
For the dry mix
- 3 cups self raising flour
- ½ tsp baking powder
- 1 tsp salt
- 1 tsp freshly ground pepper
Method:
- Preheat oven to 180o Grease muffin tray with olive oil or line with muffin wraps.
- In a small bowl, set aside ½ cup of grated pumpkin and ¼ cup of grated cheddar for the topping. Mix.
- In a large bowl, mix together 2/3’s of fetta and all remaining wet mix ingredients.
- Fold in the dry ingredients (reserve some for garnishing) and mix until batter is heavy.
- Pour evenly into muffin tray. Garnish each muffin with grated cheese and pumpkin mix and remaining fetta.
- Bake for 25-30 minutes until golden brown and slightly firm to the touch. Serve warm.
Tip: Serve with butter for a truly indulgent treat.
