Ingredients
Pumpkin, bacon and feta muffins
Method
Pumpkin, bacon and feta muffins
1.Preheat oven to 190°C (170°C fan-forced). Line a 12-hole, 1/3 cup-capacity muffin pan with paper patty cases.
2.Heat half of the oil in a non-stick frying pan on medium. Add bacon; cook 1-2 minutes, until starting to brown. Add garlic and pumpkin; cook, stirring occasionally, 5 minutes, or until pumpkin is soft. Remove from heat. Cool.
3.Sift flour and salt into a large bowl. Stir in parmesan and 3/4 of feta. In a separate bowl, whisk together egg, buttermilk and remaining oil, until combined. Season with salt and pepper.
4.Add buttermilk and pumpkin mixtures to flour mixture. Using a large metal spoon, stir until just combined. Do not over-mix.
5.Spoon mixture into prepared cases. Scatter remaining feta over tops of muffins. Bake 20-25 minutes, until a skewer inserted comes out clean.
6.Stand in pans 5 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
