Herbed Feta and Pumpkin Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Pine Rivers Special School - Cafe on Pine Aussie measurements. Ingredients:
2 cups plain flour |
1/3 cup brown sugar |
1 tablespoon baking powder |
1/2 teaspoon ground cardamom |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
3/4 cup cooked pumpkin |
1 egg |
75 g butter, melted |
180 ml milk |
2 teaspoons oregano, finely chopped |
125 g feta cheese, crumbled |
1/2 cup pumpkin seeds |
Directions:
1. Check oven shelf position (middle) and turn onto 180°C Grease and flour muffin tray.
2. Measure and sift flour, sugar, baking powder, cardamon, salt and pepper into a large bowl.
3. Melt butter. Whisk egg. Mash and measure pumpkin. Add to beaten egg, along with melted butter. Stir with a wooden spoon to combine.
4. Add milk to egg mixture.
5. Crumble feta cheese into egg mixture. Wash, dry and finely chop oregano. Add to egg mixture.
6. Make a well in dry ingredients - add egg mixture - stir lightly until just combined.
7. Add 1/2 cup quantities to muffin pans. Sprinkle with pumpkin seeds. Bake for 20-25 minutes until cooked and golden. Test with a skewer. Cool for 1-2 minutes in pan before turning out onto a wire rack.
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