Herbed Feta and Pumpkin Muffins

Pine Rivers Special School - Cafe on Pine Aussie measurements.

• Ready In: 40 mins
• Serves: 12

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.