Herbed Feta And Pumpkin Muffins Food

HERBED FETA AND PUMPKIN MUFFINS

Steps:

• Check oven shelf position (middle) and turn onto 180°C Grease and flour muffin tray.
• Measure and sift flour, sugar, baking powder, cardamon, salt and pepper into a large bowl.
• Melt butter. Whisk egg. Mash and measure pumpkin. Add to beaten egg, along with melted butter. Stir with a wooden spoon to combine.
• Add milk to egg mixture.
• Crumble feta cheese into egg mixture. Wash, dry and finely chop oregano. Add to egg mixture.
• Make a well in dry ingredients - add egg mixture - stir lightly until just combined.
• Add 1/2 cup quantities to muffin pans. Sprinkle with pumpkin seeds. Bake for 20-25 minutes until cooked and golden. Test with a skewer. Cool for 1-2 minutes in pan before turning out onto a wire rack.

PUMPKIN MUFFINS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Line a 12-hole muffin tin with muffin cases. Mix the flour, baking powder, cinnamon and both sugars together in a large bowl. Break up any lumps of brown sugar by rubbing them between your fingers.
• Whisk the purée and eggs together in a jug, then add to the dry ingredients with the melted butter. Whisk for 1-2 mins with an electric hand whisk until just combined.
• Bake for 15 mins until golden and risen and a skewer inserted comes out clean. Lift onto a wire rack to cool completely. Will keep for three days in an airtight container.