Pumpkin, cheese & rosemary muffins
Ingredients
175g nutty wheat flour
½ cup organic rolled oats
2t baking powder
¼ t salt
100g Cheddar, grated
120g organic pumpkin, cooked and seasoned
4 eggs
½ cup olive oil, plus extra for greasing
freshly ground black pepper
60 g feta, cut into large cubes
3-4 T grated Grana Padano or Parmesan
a few sprigs rosemary
½ cup organic rolled oats
2t baking powder
¼ t salt
100g Cheddar, grated
120g organic pumpkin, cooked and seasoned
4 eggs
½ cup olive oil, plus extra for greasing
freshly ground black pepper
60 g feta, cut into large cubes
3-4 T grated Grana Padano or Parmesan
a few sprigs rosemary
Method
Preheat the oven to 190°C.
In a large mixing bowl, combine the flour and oats with the baking powder and salt. Mix in the Cheddar.
Blend the pumpkin with the eggs and olive oil and add to the bowl, mixing well with a fork. Add a twist or two of pepper.
Brush 6 extra large muffin pans with oil, then spoon in the muffin mixture and bury a cube of feta in each one.
Sprinkle with Parmesan and tuck a sprig of rosemary into each. Bake for 20 minutes, or until golden and baked through.
Allow to stand for a few minutes before turning out. Serve warm, while the feta is still molten and gooey.
In a large mixing bowl, combine the flour and oats with the baking powder and salt. Mix in the Cheddar.
Blend the pumpkin with the eggs and olive oil and add to the bowl, mixing well with a fork. Add a twist or two of pepper.
Brush 6 extra large muffin pans with oil, then spoon in the muffin mixture and bury a cube of feta in each one.
Sprinkle with Parmesan and tuck a sprig of rosemary into each. Bake for 20 minutes, or until golden and baked through.
Allow to stand for a few minutes before turning out. Serve warm, while the feta is still molten and gooey.
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