Jumbo Savoury Muffins w/ roast pumpkin and feta
Makes 6 large muffins
These are the perfect savoury addition to a festive brunch. Wholesome and packed with delicious flavour, they are wonderful with a thick spread of butter or basil and pistachio pesto.
6 free range-eggs
½ cup milk
1 garlic clove – finely diced
3/4 cup finely grated parmesan cheese
¼ cup melted butter
½ teaspoon dried thyme
1 heaped teaspoon finely diced fresh rosemary leaves
2 cups Alison’s Pantry Ground Almonds
¼ cup Alison’s Pantry Hemp Seeds
1 rounded teaspoon baking powder
80g crumbled feta
1 ½ cups roasted pumpkin cubes (roughly 300g of 4cm cubed raw pumpkin will yield this once cooked)
12 cherry tomatoes – halved
Alison’s Pantry Pumpkin Seeds and Sesame Seeds to top
Salt and cracked black pepper
Preheat oven to 170 degrees celsius
Combine eggs, milk, garlic, parmesan cheese, melted butter, herbs, almond meal, hemp seeds and baking powder. Mix until thoroughly combined. Season generously. Gently fold in feta and roasted pumpkin.
Spoon into a well-greased or lined jumbo muffin tin. Place the halved cherry tomatoes on top, cut side facing up. Sprinkle with pumpkin seeds and sesame seeds.
Bake for approximately 30 minutes until golden and a skewer comes out clean when inserted.
Wait until cool before removing from the tin. Will keep for up to four days in an airtight container in the fridge. Can be enjoyed fresh or toasted under the grill.
Cooks tip: You can use a regular sized 12 hole muffin tin if you prefer. Reduce the cooking time to 20-25 minutes.