Recently I’ve been on a bit of a muffin kick. I’ve been trying to cut back on refined sugar and have been making lots of fruity, sugar-less muffins to keep my sweet tooth cravings at bay. And it’s been working a treat!
But this week I diverted from my quest for the perfect, healthy, banana muffin recipe, to make something savoury. Something cheesy. I often make pumpkin and feta muffins but the day I made these I didn’t have any feta on hand, so improvised with parmesan, and was delighted by the result! I’ve made two batches of pumpkin and parmesan muffins now and both have turned out wonderfully. Reubs actually ate five of them for breakfast yesterday. Yes, five! He has declared these his favourite muffins of all time. I’m not sure about that, but they are very moreish.
Makes approx. 14 muffins
1 Cup Wholemeal (AKA Whole-Wheat) Flour
1 Cup Oatmeal
1 Tsp Bicarb Soda
1 Tsp Baking Powder
1 Tsp Dried Thyme
1/2 Cup Parmesan
1/2 Cup Grated Tasty Cheese
1/4 Cup Olive Oil
3/4 Cup Milk
1 Tbsp Butter, plus extra for greasing pan
1 Onion Diced
2 Cups Roasted Pumpkin*
1. Saute onion and butter in a frying pan or skillet until slightly golden, then remove from heat.
2. Sift flour, bicarb soda and baking powder into a large mixing bowl. Add oatmeal, thyme, tasty cheese and parmesan and combine with a wooden spoon.
3. Mix in egg, milk and olive oil.
4. Add cooked onion and roasted pumpkin and stir it all together until well combined. The pumpkin will get a bit smooshed and broken up – that’s ok!
5. Spoon the mixture into a greased muffin pan, so muffin cups are about 3/4 full, then bake at 180°C for 15-20 minutes, or until firm and golden.
These are great served warm and I suspect they would be even more delicious spread with a little homemade tomato relish. Mmm…
*To get two cups of roasted pumpkin I put approximately three cups of raw pumpkin (chopped into small chunks) into a baking tray, drizzled it with a little olive oil and popped it into the oven at 200°C for about 45 minutes.