Name: Pumpkin and fetta muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Pumpkin and feta muffins; 2 1/2 cup self-raising flour; 1 cup pumpkin, grated; 1 small zucchini, grated; 100 gram feta, crumbled; 1/3 cup semi dried tomatoes, chopped; 1 cup milk; 125 gram butter, melted, cooled; 2 eggs

Ingredients

Pumpkin and feta muffins

2 1/2 cup self-raising flour

1 cup pumpkin, grated

1 small zucchini, grated

100 gram feta, crumbled

1/3 cup semi dried tomatoes, chopped

1 cup milk

125 gram butter, melted, cooled

2 eggs

Method

Pumpkin and feta muffins

1.Preheat oven to hot, 200°C. Brush 16 muffin recesses lightly with oil.

2.Sift the flour into a large bowl. Add the pumpkin, zucchini, feta and tomatoes. Stir to combine and make a well in the centre.

3.In a jug, whisk together milk, butter and eggs. Add to the bowl and fold together until just combined – do not over mix.

4.Spoon into the prepared recesses until 2/3 full. Bake for 15-20 minutes, until risen and golden brown. Cool in pan for 5 minutes, then lift out onto a wire rack to cool. Store in an airtight container.

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Ingredients

Method

Pumpkin and feta muffins

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