martha goes green

Pumpkin and feta savoury muffins

makes 12

• 2 cups diced pumpkin
• 2 Tbsp oil
• salt and pepper, to taste
• 1 large handful baby spinach
     leaves, chopped
• 2 Tbsp chopped fresh parsley
• 3 Tbsp sunflower seeds
• ¾ cup grated parmesan cheese
• 100g feta cheese, cubed
• 2 tsp wholegrain mustard
• 2 eggs
• ¾ cup milk
• 2 cups plain flour
• 4 tsp baking powder
• 1 tsp salt
• black pepper, to taste
  
  

Preheat oven to 200°C. Place pumpkin in roasting pan, sprinkle with oil and season with salt and pepper. Bake for 20-25 minutes or until cooked through and slightly mushy.

Transfer cooked pumpkin to a large mixing bowl, add spinach, parsley, sunflower seeds, parmesan, feta and mustard. Mix through. In a separate bowl, beat eggs and milk together and add to pumpkin mix. Sift flour and baking powder into the mixture, add salt and pepper and fold through, being careful not to over mix.

Spoon mixture into a greased 12 hole muffin tray and bake at 200°C for 15-20 minutes or until cooked through.