Nothing like being able to reach for a healthy mid day snack!
Whip up some of these delights and freeze some for those times when a snack frenzy hits.
- Olive oil to drizzle and prepare muffin tins
- 2 cups pumpkin chopped into 1-2cm cubes
- 200 g of feta
- 100 g Parmesan cheese
- 3 tbs of pine nuts
- 4-5 springs of thyme
- 2 tbs seeded mustard
- 1 cup of rice milk (or milk of your choice)
- 2 eggs
- 1 1/2 cups of spelt flour
- 1/2 cup of millet flour
- 3 tsp baking powder
- Black pepper
- salt and pepper to season
- Cut up pumpkin and place in a baking dish. Drizzle with olive oil and season with salt and pepper and place in an oven of 180 degrees. Allow to cook for approx 20 minutes or until cooked through. Whilst pumpkin is cooking, grease tins – enough for 12 muffins.
- Once cooked, allow to cool slightly. Combine in a bowl ¾ of the pumpkin, ¾ of the feta (remaining will be used on top), parmesan, thyme, mustard, pepper & pine nuts and mix roughly.
- In a separate bowl, combine milk and eggs and whisk.
- Once combined, add to the pumpkin mix and roughly stir. Avoid over stirring so that the pumpkin and feta remain intact.
- Sift in flours and baking soda to the mixture and again stir roughly.
- Place mix into muffin tins. Place the left over pumpkin and feta on top of each individual muffin. Once complete, cook in the same temperature oven for approximately 20-25 minutes, or until the tops become hard and golden.
- I slightly modified the flours and seasoning to suit what I had in the cupboard. You could use regular flours if preferred, or any combination really. Don’t ever be afraid to modify recipes to suit what is in your pantry. You might just surprise yourself and come up with something even more delicious!