Pumpkin and Feta Muffins
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 2 cups / 9 oz / 255g cubed pumpkin or butternut squash, 1/2-inch cubes
- salt and pepper to taste
- 1 large handful of baby spinach, chopped
- 2 tablespoons chopped parsley or cilantro
- 3 tablespoons sunflower seeds kernels
- 3/4 cup / 1 oz / 30g freshly grated Parmesan
- 100g / 3.5 oz / 1/2 cup cubed feta
- 2 teaspoons whole-grain mustard
- 2 large eggs, lightly beaten
- 3/4 cup / 180 ml milk
- 2 cups flour (see headnote!)
- 4 teaspoons aluminum free baking powder
- 1 teaspoon fine-grain sea salt
- This recipe is vegetarian
- Produce
- 2 cups / 9 oz / 255g cubed pumpkin or butternut squash (1 2-inch cubes)
- Baby spinach (1 large handful)
- Parsley or cilantro (2 tablespoons)
- Sunflower seeds, kernels (3 tablespoons)
- Condiments
- Mustard, whole-grain (2 teaspoons)
- Cooking & Baking
- Baking powder, aluminum free (4 teaspoons)
- Flour (2 cups)
- Olive oil (2 tablespoons)
- Salt and pepper (1)
- Sea salt, fine-grain (1 teaspoon)
- Dairy
- Butter, unsalted (1 tablespoon)
- Feta (100 g)
- Milk (3/4 cup)
- Parmesan (3/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published October 8, 2010 (2 years ago).
282 people saved this recipe.
