I’m a huge fan of the savoury muffin and while I have provided a receipt for one previously, I made them in a different way to use up some roast pumpkin and feta I had lying around and OH MY WORD they were good.
I always roast pumpkin with the skin on - with this batch of muffins, it was butternut but with other pumpkins such as Kent, with thicker grey skin, you might want to double check that it’s soft and not too tough.
You can use any combination of roast veg, cheese and herbs you have lying around. You can also sub a generous handful of flat-leaf parsley or spinach for the silverbeet leaves.
Be warned, these don’t last long. You will regret only making one batch.
Pumpkin, feta and silverbeet muffins
Makes 6 large or 12 small muffins
350g self-raising flour
1 teaspoon bicarb soda
Sea salt and freshly ground black pepper
A handful of fresh or dried sage leaves, chopped
A few sprigs of fresh rosemary, needles chopped
275ml almond milk
135ml Greek yoghurt
115ml olive oil (I used some of the chilli oil from a jar of yoghurt cheese I bought, it worked beautifully)
200g (roughly) chunks of roast pumpkin
150g feta (I used a combination of feta and soft goats cheese)
2-3 large leaves silverbeet, shredded (not the stalks, just the leaves)
Grated parmesan, to sprinkle on top
Hemp seeds, to sprinkle on top
Preheat the oven to 200 C (180 C fan-forced). Line a muffin tray with cases.
Combine the flour, bicarb soda, salt, pepper, sage and rosemary in a large mixing bowl.
Combine the wet ingredients in a jug.
Add the roast pumpkin chunks and the feta to the flour, and make a well in the centre. Pour the wet ingredients into the centre, sprinkle the silverbeet leaves over the top. Stir gently to just combine - over-mixing will give you tough muffins, which no-one wants! A few lumps of flour are fine, don’t worry.
Spoon the mixture into your muffin cases, ensuring each one has a good few chunks of pumpkin in. Sprinkle the tops with grated parmesan and hemp seeds - “drugs?!” asked my horrified mother when I told her what was on top of the muffin she was enjoying! - this is optional of course, but I find it adds greatly to the flavour. Hemp is full of protein too.
Bake in the oven until golden brown and a skewer inserted comes out clean - in my temperamental gas oven, I found the large muffins needed about 35 minutes. If you’re making 12 smaller ones, you might only need 18-20 minutes. Check after 20 minutes and go from there!
Allow to cool briefly in the tin then turn out on to a wire rack.
You can eat these warm or cold. They are the perfect accompaniment to a cup of coffee or a bowl of soup.