baking muffins pumpkin feta savory Greek yogurt vegetarian brunch autumn

Savory Pumpkin & Feta Muffins

Name: Savory Pumpkin & Feta Muffins
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 600 g pumpkin, grated (about 300 g after squeezing); 250 g feta, crumbled; 150 g self-raising flour; 150 g yogurt; 3 eggs; 60 ml olive oil; 1 tsp salt; black pepper; sesame seeds, for topping

Soft savory muffins with grated pumpkin, plenty of feta and a sesame top. Best eaten slightly warm, while the inside is still soft.

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Method

1
Grate the pumpkin, sprinkle with a little salt and leave it in a colander for 15–20 minutes. Squeeze very well to remove the excess moisture.
2
Whisk the eggs with the yogurt and olive oil.
3
Fold in the squeezed pumpkin and about 200 g of the crumbled feta. Season with black pepper and salt.
4
Add the flour and gently mix just until combined. The mixture should be thick and spoonable.
5
Grease a 12-hole muffin tin with olive oil and divide the mixture between the holes.
6
Top with the remaining feta and sesame seeds.
7
Bake at 170°C fan for about 25 minutes, until golden and cooked through.