Regional Flavours

Pumpkin, Silverbeet and Feta Muffins

Recipe supplied by Baked by Brooke from the Lockyer Valley

Ready In: 30 minutes cooking + prep
Serves: 12

Ingredients

150g
plain white flour
150g
plain wholemeal flour
1 teaspoon
bi-carb soda
2 teaspoons
curry powder
+
sea salt and cracked pepper
50g
silverbeet, chopped and lightly cooked with onion
1
brown onion, diced and browned in a frypan
125g 
feta, crumbled roughly
2
free range eggs, beaten lightly
200g
Greek style yoghurt
125g
can creamed corn
1 cup
cooked, mashed pumpkin
50g
vegetable oil
25g
grated cheese (strong/mature flavour cheese is best)

Method

1. Preheat your oven to 200C or 180C fan forced.

2. Line a muffin tray with wrappers, or lightly grease the tray.

3. In a large bowl, sift together the flours, curry powder, salt, pepper and bi-carb soda.

4. Stir in the cooked silverbeet, cooked onion and roughly half of the feta.

5. Whisk together all of the other ingredients in a separate bowl or large jug.

6. Fold the wet mixture into the dry mixture until barely combined. A few lumps are ok!

7. Spoon into muffin tin and top with the leftover feta.

8. Baked for approx 30 minutes or until lightly browned and when only a few crumbs are seen

9. when testing the muffins with a kebab stick or cake tester.

10. These are delicious served warm, or keep well for a few days in the fridge.

11. Reheat gently to serve.

RFMap2019-resized

Share using #regionalflavours