October 27, 2011
Autumn is over here. Leaves are getting brown, the sun rises after 7 am and it’s cold. But also, this weekend is a Halloween weekend and I can’t wait to wear my costume! And I’m still on a pumpkin recipes, trying to find the best breakfast ever and these muffins are quite close to it.
You will need (for 12 muffins):
- 2 cups cubed pumpkin
- olive oil
- salt and pepper to taste
- 1 large handful of baby spinach, chopped
- 2 tbsp chopped cilantro
- 3 tbsp sunflower seeds
- 3/4 cup freshly grated Parmesan
- 1/2 cup cubed feta
- 2 tsp whole-grain mustard
- 2 large eggs, lightly beaten
- 3/4 cup milk
- 2 cups flour
- 4 tsp baking powder
- 1 tsp sea salt
Preheat oven to 200C and grease a 12-hole muffin pan with the butter.
Start with the pumpkin. Cut it in cubes, sprinkle with the olive oil, salt and pepper. Transport it on a baking sheet and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.
Two-thirds of the pumpkin move to a large bowl and mix it with the spinach, cilantro, sunflower seeds, Parmesan, two-thirds of the feta, and the mustard. Beat the eggs and milk in a separate bowl and then add it to the pumpkin mix. On the end add the flour, baking powder, salt and black pepper. Fold everything together until the batter comes together (be careful not to over mix).
Spoon the mixture into the muffin pan and each hole with the remaining pumpkin and feta.
Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely.
Source: 101 Cook Books