Right – mission accomplished. Apart from the heavenly smell in the building, no one would ever know I’d been in to work and baked these delicious muffins.. well, not ’til they get them served up for morning tea anyway 🙂
Altho a bit fussy, I do think the pre -ooking of the onion and punkin was worth it – so here is the recipe:
1c butternut (or any) pumpkin – cut into 1cm cubes
1 small onion – finely diced
1 spring onion (incl greenery – finely sliced)
100g feta – crumbled
3c self raising flour – sifted
1/2t black pepper
1/4t white sugar
2 eggs – lightly beaten
1/2c rice bran (or any plain) oil
1c soured milk (just slug 1T vinegar into the milk and warm it then shake – instant sour milk) Or use ordinary, I just find soured milk adds a yummy taste..
Saute both the pumpkin and onion on a low heat, in a little oil and butter ’til the onions are glassy (not brown) and the pumpkin starting to colour. This will take 30 mins or so, so get it started then prepare everything else or do it in advance so you can just rip right into the baking.
Sift the dry ingredients into a bowl (incl sugar). Beat the eggs, milk and oil with a fork. Combine gently – don’t overmix the batter or the muffins will be rubbery and yuck.
Crumble the feta into the mixture, add the finely sliced spring onion, any herbs you want would go in now, plus the cooled pumpkin and onions then mix thru’ gently.
Fill muffin cases generously (they didn’t rise overly) and bake at 200 degs for 12-15minutes until set & golden brown.
Remove from the oven, leave to cool in the muffin trays so you can split and fill with cream cheese and feta mixed together (50/50 would be a nice flavour) or do what I did to my tester one and scoff as soon as handle-able 😉
These smell gorgeously tantalising and taste great too, I’ve very pleased with this morning’s experiment.
And now I think it’s time for a nap..