Pumpkin, Spinach & Feta Muffins
Makes 8 large Texas style muffins
I needed a quick lunch in a Margaret River last week when I was there for work and found some delicous looking Pumpkin and Feta muffins in exactly the kind of cool cafe you’d hope to find in Margs. It had the eclectic mix of cool, clean lines and contemporary coastal vibes with an earthy and delicious looking food display cabinet and a local art and hand-made gift store attached. Anyway, back to the muffin…I’d actually never thought to put this classic combo into a muffin before, and it was genius. I could detect a warm hint from cayenne pepper in it and that sweet and salty combo of pumpkin and feta that pleases everyone.
Hope you enjoy my version! This recipe is scrawled down from memory. Whenever I’m creating new recipes, it’s always the ones that I don’t accurately record everything that end up the best! So, of course with this one I have had to try my hardest to remember exact amounts.
Pumpkin, Spinach & Feta Muffins
Ingredients
Wet ingredients
- 1 ½ cups cooked mashed pumpkin
- 50 g butter melted
- 2 large eggs
- ½ cup milk
- ½ cup olive oil
- ⅓ cup natural yoghurt
Dry ingredients
- ¾ tsp cayenne pepper
- ¼ tsp garlic powder
- 1 clove garlic finely minced
- ¼ tsp fresh thyme leaves
- ½ tsp salt
- ½ tsp cracked black pepper
- 1 ½ cups plain flour
- 3 tsp baking powder
- ½ cup grated Jarslberg cheese
- ⅓ cup finely grated pecorino
Final Fold
- 1 cups baby spinach chopped
- 200 g feta crumbled
Instructions
- Mix together all the wet ingredients in a large bowl.
- Add all the dry ingredients, then gently stir just until combined.
- Finally, fold through the last to ingrients, the spinach and feta.
- Grease 8 texas muffin holes with olive oil, then divide the mixture evenly between them. LITTLE TIP: If you only have a 6-hold texas muffin tin, simply cook them in two batches.
- Cook in a 180 degree Celsius oven for about 20-25 minutes or until they are glowing golden and cooked through to the centre.
- Allow them to cool a little before serving. Store in an airtight contianer in the fridge or freezer and warm a little just before serving.