Pumpkin, Cheese & Rosemary Muffins
| Recipe By: | Phillippa Cheifitz |
| Cooking Time: | 20 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 120 g pumpkin
- 175 g Stone-ground wholemeal flour
- 1 cups rolled oats
- 7 1/2 ml baking powder
- salt
- 100 g organic cheddar cheese
- 4 organic eggs
- organic olive oil, for drizzling
- freshly ground black pepper, to taste
- 60 g organic feta, cut into large cubes
- 3-4 Tbsp Parmesan cheese
- a few sprigs rosemary
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Cooking Instructions
- 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 extralarge 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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