Project Description

Fetta Pumpkin and Herb Muffins

New Recipe

  • 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:

  1. Preheat oven to 180o Grease muffin tray with olive oil or line with muffin wraps.
  2. In a small bowl, set aside ½ cup of grated pumpkin and ¼ cup of grated cheddar for the topping. Mix.
  3. In a large bowl, mix together 2/3’s of fetta and all remaining wet mix ingredients.
  4. Fold in the dry ingredients (reserve some for garnishing) and mix until batter is heavy.
  5. Pour evenly into muffin tray. Garnish each muffin with grated cheese and pumpkin mix and remaining fetta.
  6. 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.

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