Savory Pumpkin and Feta Muffins

Aside from corn muffins, I’ve never really thought to make savory muffins, always sweet ones. Because let’s face it, sweet muffins rule. But then I stumbled onto this pumpkin and feta muffin recipe and my curiosity was totally piqued. It was such a strange combination for a muffin, I was pretty sure it would be awesome. I was right. Never underestimate the yumminess of a feta cheese/ winter squash combo. These bad boys were so good, I immediately ran some over to my neighbors so they too could experience them. They agreed. Best savory muffins ever.

Ingredients

1 tablespoon butter or cooking spray
2 tablespoons olive oil
2 cups roasted pumpkin, cubed {you could probably sub any winter squash here}
1 large handful of baby spinach, chopped
2 tablespoons chopped parsley
3/4 cup grated Parmesan cheese
1/2 cup feta {cubed or crumbled}
2 teaspoons brown mustard
2 large eggs, lightly beaten
3/4 cup milk
2 cups flour
4 teaspoons baking powder
Salt and pepper to taste

Directions

Preheat oven to 400 F. Grease a muffin pan with either butter or spray and set aside.

Sprinkle pumpkin with olive oil and salt and pepper. Toss to coat and then spread onto a baking sheet in a single layer. Bake for 20 minutes or until tender. Cool completely.

In a large mixing bowl, combine 2/3 of the pumpkin with the spinach, parsley, Parmesan, mustard and 2/3 of the feta. carefully mix together. In a separate bowl beat the eggs and milk together and combine with pumpkin mix. In a small bowl, mix flour, baking powder and salt and pepper. Fold flour mix and pumpkin mix together just until combined {do not over mix}.

Spoon mixture into muffin pan, filling each muffin about 3/4 full. Then top each muffin with the remaining squash and feta. Bake until golden, about 15-20 minutes. Cool slightly before serving. Enjoy.

~Mavis