Pumpkin, Feta and Honey Muffins

By Tess Ward •


Wondering what to make with leftover pumpkins from your Halloween carving?  Or simply looking for a delicious seasonal baking idea?  Try Tess's delicious recipe for these mouth watering muffins.


I don't know about you, but I am the kind of person that doesn't like to do things by halves at Halloween.

It's most definitely all or nothing. This year it seems to be 'more-is-more'. I have got rather more carried away than usual with the carving (after buying 4 pumpkins at bargain price from the market ) and have ended up with a hell of a lot of leftover pumpkin flesh, in need of a purpose.

As I was standing in my kitchen wondering what to make, I remembered a while ago, I came across a muffin recipe in a sweet little veggie book cookbook called Martha goes Green. I wanted to make something savoury. Her pumpkin and spinach muffins flecked with pumpkin seeds and feta were a great inspiration for my moment of simple mid-week baking. If you have never tried savoury muffins before, I can't encourage you enough to try them.

When you don't have time in the morning, they are a failsafe breakfast on the bounce. Failing that, split in half with a poached egg makes a great brunch. I made my muffins into mini's, to test them as little canapés, but usually I would bake them in whole muffin cases.  I used half plain flour and half wholegrain for a nuttier taste but you could use plain (or gluten free flour) if you prefer.

You can also play around with added ingredients. I topped these little muffins with a dollop of Homemade Pesto for an extra flavour kick.

If you wanted to try other flavours I would recommend swapping the plain honey in this recipe for Luchito's Chipotle Honey, it adds the most amazing smokey sweet chilli kick.


Pumpkin, Feta and Honey Muffins


 
Ingredients

Makes 12 (regular sized) muffins.

1 tablespoon Unsalted Butter
2 tablespoons Garlic Oil
300g cubed Pumpkin (or butternut squash)
salt and pepper to taste
50g freshly grated Parmesan
100g crumbled Feta
2 teaspoons Whole-grain Mustard
1 heaped tsp Honey
2 large Eggs, lightly beaten
180 ml Whole Milk
2 cups Flour 
4 teaspoons Baking Powder
1 teaspoon fine-grain Sea Salt
Parsley Pesto (for dolloping) 

Method

Preheat oven to 180C

Use the butter to grease a 12-hole muffin pan and set aside.

Sprinkle the olive oil and some salt and pepper over the pumpkin. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.

Transfer two-thirds of the pumpkin to a large mixing bowl along with the honey, parmesan, two-thirds of the feta, and all of the mustard. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix.

Sift the flour and baking powder onto the pumpkin mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.


Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining pumpkin and feta (see photo up above).

Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack.


Inspired?  For more pumpkin recipes visit Great British Chefs collection.



Comments


Tess Ward

Tess Ward is a freelance cook, caterer food writer and budding TV chef. You can currently find her in action as the face of Videojug’s Tasty Tenner Series. Since graduating from Le Cordon Bleu in 2012, she has spent time working in the kitchens at Harwood Arms and River Cottage, as well as private chef for the rugby star Rocky Elsom. Based between London and Oxford, she is now focusing on her first book.

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