Best Herbed Feta And Pumpkin Muffins Recipes

MEDITERRANEAN SAVOURY MUFFINS

Mediterranean Savoury Muffins image

Recipe video above. Savoury Muffins are cheesy muffins studded with Mediterranean flavours! These stay moist and fresh for several days, making them ideal for gift, make ahead for for afternoon tea , a school fete, or a lunchbox filler idea.

Provided by Nagi

Time 40m

Number Of Ingredients 16

Ingredients

Butter or oil spray (, for greasing)
2 cups (200g) cheddar cheese (, shredded (or other cheese))
75g / 2.5oz feta (, crumbled*)
1/2 cup green olives slices (*)
1/2 cup sun-dried tomatoes strips (*)
1/2 cup roasted peppers (*, drained and chopped (capsicum))
1/2 cup green onions (*, sliced )
2 cups (300g) flour ((plain / all purpose flour))
1 1/2 tsp baking powder
1/2 tsp baking soda (/ bi-carb soda (sub 1 1/2 tsp baking powder))
1/2 tsp salt
1 egg ((large, about 60g / 2 oz))
1 cup (250 ml) milk ((full or low fat))
1/4 cup (60g) sour cream (or plain yoghurt (Note 1))
1/4 cup (60ml) vegetable oil ( (or any plain flavoured oil))
1 garlic clove (, minced)

Steps:

Preheat oven to 180°C/350°F (160°C/320°F fan).
Brush a 12 hole standard muffin tin generously with butter
Whisk Dry ingredients in a bowl.
Whisk Wet ingredients in a separate bowl.
Pour Wet into the Dry ingredients bowl. Mix 8 times.
Add cheese, feta, sun dried tomato, capsicum, olives and green onion. Mix as few times as possible just to incorporate remaining bits of flour - no more than 7 big stirs (secret to soft muffs).
Divide between 12 holes in muffin in (I use an ice cream scooper). Batter should be thick and fill muffin tin slightly mounded (see video)
Bake for 25 minutes or until the muffins are golden and crusty and spring back when touched in the centre.
Cool for 10 minutes, then transfer to cooling rack. Serve warm for optimum experience!

Nutrition Facts : Calories 260 kcal, Carbohydrate 25 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 38 mg, Sodium 522 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

HERBED FETA AND PUMPKIN MUFFINS

Herbed Feta and Pumpkin Muffins image

Make and share this Herbed Feta and Pumpkin Muffins recipe from Food.com.

Provided by Chickee

Categories Lunch/Snacks

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups plain flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1/2 teaspoon ground pepper
3/4 cup cooked pumpkin
1 egg
75 g butter, melted
180 ml milk
2 teaspoons oregano, finely chopped
125 g feta cheese, crumbled
1/2 cup pumpkin seeds

Steps:

Check oven shelf position (middle) and turn onto 180°C Grease and flour muffin tray.
Measure and sift flour, sugar, baking powder, cardamon, salt and pepper into a large bowl.
Melt butter. Whisk egg. Mash and measure pumpkin. Add to beaten egg, along with melted butter. Stir with a wooden spoon to combine.
Add milk to egg mixture.
Crumble feta cheese into egg mixture. Wash, dry and finely chop oregano. Add to egg mixture.
Make a well in dry ingredients - add egg mixture - stir lightly until just combined.
Add 1/2 cup quantities to muffin pans. Sprinkle with pumpkin seeds. Bake for 20-25 minutes until cooked and golden. Test with a skewer. Cool for 1-2 minutes in pan before turning out onto a wire rack.

Nutrition Facts : Calories 221.8, Fat 11.1, SaturatedFat 5.8, Cholesterol 42.3, Sodium 356.8, Carbohydrate 25.2, Fiber 1, Sugar 6.6, Protein 6.2