2 tablespoons extra virgin olive oil
2 cups cubed pumpkin – cut into 1-2cm cubes
Salt and pepper to taste
1 large handful of baby spinach, chopped or shredded
2 tablespoons chopped parsley
¼ cup pumpkin seeds
¾ cup parmesan cheese, grated
½ cup feta cheese, cubed
2 large eggs, lightly beaten
¾ cup of milk
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
Freshly ground black pepper
Preheat oven to 200 degrees celcius. Place the rack in the top third of the oven. Drizzle a little olive oil and salt and pepper over the pumpkin cubes. Tip onto a baking paper lined oven tray in a single layer and bake for 15-20 minutes or until just cooked. Set aside to cool. This can be done in advance and refrigerated until you want to make the muffins.
Grease a 12 hole muffin tray (medium size) or line with paper muffin cups. Set aside.
Transfer two-thirds of the cooked pumpkin to a large mixing bowl. Add the spinach, parsley, pumpkin seeds, parmesan and two-thirds of the feta. Gently fold together. In a separate bowl beat the eggs and milk together and then add to the pumpkin mix. Next, stir the flour, baking powder, salt and a generous grind of black pepper into the pumpkin mix taking care not to overmix the batter.
Spoon the mixture into the prepared muffin pan, filling each hole ¾ full. Then top each muffin with the remaining pumpkin and feta cubes. Bake for 15-20 minutes or until the muffins are golden in colour. Let cool for a few minute before turning out onto a rack.
Makes 12 muffins.
