I don’t know about you, but I am the kind f person that doesn’t like to halves at halloween.
Its most definitely all or nothing. This year it seems to be ‘more-is-more’. I have got rather more carried away than usual with the carving (after buying 4 pumpkins at bargain price from the market )and have ended up with a hell of a lot of leftover pumpkin flesh, in need of a purpose.
As I was standing in my kitchen wondering what to make, I remembered a while ago, I came across a muffin recipe in a sweet little veggie book cookbook called Martha goes Green. I wanted to make something savory.. and her pumpkin and spinach Muffins flecked with pumpkin seeds and feta were a great inspiration for my moment of simple mid-week baking. If you have never tried savory muffins before, I can’t encourage you enough to try them.
When you don’t have time in the morning, they are a failsafe breakfast on the bounce. Failing that, split in half with a poached egg makes a great brunch. I made my muffins into mini’s, to test them as little canapés, but usually I would bake them in whole muffin cases.. I used half plain flour and half wholegrain for a nuttier taste but you could use plain (or gluten free flour) if you prefer.
You can also play around with added ingredients.. I topped these little muffins with a dollop of Homemade Pesto for an extra flavour kick.
If you wanted to try other flavours I would recommend swapping the plain honey in this recipe for Luchito’s Chipotle Honey, it adds the most amazing smokey sweet chilli kick.
Pumpkin, Feta and Honey Muffin Recipe
- 1 tablespoon Unsalted Butter
- 2 tablespoons Garlic Oil
- 300g cubed Pumpkin (or butternut squash)
- salt and pepper to taste
- 50g freshly grated Parmesan
- 100g crumbled Feta
- 2 teaspoons Whole-grain Mustard
- 1 heaped tsp Honey
- 2 large Eggs, lightly beaten
- 180 ml Whole Milk
- 2 cups White Spelt Flour
- 4 teaspoons Baking Powder
- 1 teaspoon fine-grain Sea Salt
- Parsley Pesto (for dolloping)
Preheat oven to 180C
Use the butter to grease a 12-hole muffin pan and set aside.
Drizzle the olive oil and some salt and pepper over the pumpkin. 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 pumpkin to a large mixing bowl along with the honey, 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 pumpkin 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 pumpkin 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.
Makes 12 (regular sized) muffins.