Recipe by Chickee
Pine Rivers Special School - Cafe on Pine Aussie measurements.
Top Review by Kathy(
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!
- 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 See How It's Made
- 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.