savory feta and squash muffin

  • Currently 4/5
  •  
  •  
  •  
  •  
  •  
from 101CookBooks.com. adapted from a recipe in Martha Goes Green by Rosie Percival and Ruth Friedlander.

must be an Australian/New Zealandish thing to be using 4 teaspoons of baking powder to just 2 cups of flour. typical ratio is 1 tsp powder to every cup of flour. and no butter. makes for a drier and more bready muffin. possibly add some butter, next time?

yields: 12 muffins
Ingredients
1 tbsp olive oil
2 c (9 oz / 255g) cubed pumpkin or butternut squash, 1/2-inch cubes
salt and pepper to taste
1 large handful of baby spinach, chopped
2 tbsp chopped parsley or cilantro
3 tbsp sunflower seeds kernels
3/4 c (1 oz / 30g) freshly grated Parmesan
1/2 c (3.5 oz / 100g) cubed feta
2 tsp whole-grain mustard
2 large eggs, beaten slightly
3/4 c (180 ml) milk
2 c (9 oz / 260 g) flour
4 tsp baking powder, aluminum-free
1 tsp fine-grain sea salt
 
Directions
1. preheat oven to 405ºF (200ºC), with rack in the top third. grease a 12-hole muffin pan and set aside.
2. sprinkle the olive oil and some salt and pepper over the squash. toss well and turn onto a baking sheet or roasting pan. arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. set aside to cool.
3. transfer the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, feta and all of the mustard. gently fold together.
4. in a separate bowl beat the eggs and milk together and add to the squash mix.
5. sift the flour, baking powder and salt onto the squash mix, top with a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.
6. spoon the mixture into the prepared pan, filling each hole 3/4 full. bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. let cool for a couple minutes then turn out onto a cooling rack. i like these muffins cooled a bit, served just warmer than room temperature.
 
Notes:
equal parts APF and spelt flour which translates to 1 cup / 4.5 oz/ 130g APF + 1 cup / 4 oz / 115g spelt flour.
2/3 whole wheat pastry flour + 1/3 APF, you might need to add an extra splash of milk though.

used kale i/o spinach and left out the parsley / cilantro addition.
Categories:
Meal   LunchDish   Bread
Cooking Method   BakedMain Ingredient   Rice/Grains
Style   One Dish MealsPrep Time   15 to 30 minutes
Cooking Time   1 hour 
Features   Low-Calorie, Low-Fat, Low-Sodium, Vegetarian




More recipes like this one...