Prep 15 mins
Cook 25 mins
Pine Rivers Special School - Cafe on Pine Aussie measurements.
- 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
- Check oven shelf position (middle) and turn onto 180°C Grease and flour muffin tray.
- Measure and sift flour, sugar, baking powder, cardamon, salt and pepper into a large bowl.
- Melt butter. Whisk egg. Mash and measure pumpkin. Add to beaten egg, along with melted butter. Stir with a wooden spoon to combine.
- Add milk to egg mixture.
- Crumble feta cheese into egg mixture. Wash, dry and finely chop oregano. Add to egg mixture.
- Make a well in dry ingredients - add egg mixture - stir lightly until just combined.
- 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.
This recipe is a little off the beaten path. I had some pureed pumpkin and feta to use up and did a recipe search for "pumpkin feta" never expecting something to come up. There are a bunch of recipes with that combo! I wanted something baked, so I passed over several salad recipes and opted to make this recipe. The muffins lean a bit toward the savory side. They are very moist, and the hint of pepper gives the muffins some snap. I thought the 4 pumpkin seeds on top were so cute. The seeds separated a bit during baking, so I probably should have just scattered a 6-8 seeds on top. I didn't have fresh oregano and used dried -- I would love to make them again with fresh herbs. I couldn't quite rate them 5 stars because I would have liked a more intense pumpkin flavor, but they were very good!
I chose this recipe as I prefer my pumpkin served savoury. These muffins are very tasty and certainly not heavy or dense (just the way I like my muffins). I used parsley and dill instead of the oregano as this is what I had on hand. The addition of the roasted pumpkin seeds shouldn't be ignored as it really added to the texture and taste. Great recipe Chickee. I'll certainly be making these again. Made for Aus/NZ Recipe Swap #14. Resubmitted to add star review not recognised in last post
Very attractive muffins; golden color from the pumpkin and the seeds for embellishment. The texture was good and moist. Being used to sweet muffins I had to remind my brain that these weren't supposed to be sweet. The flavor was good, expecially enjoyed the cardamom and black pepper. These would be great with a hearty soup. Thanks for the unusual and tasty muffin recipe.