Flavorful Twist Seeded Pumpkin and Feta Muffins

These savory muffins, brimming with spinach, feta, Parmesan cheese, and an array of spices, are a delightful adaptation from a charming self-published Australian cookbook, "Martha Goes Green."

Originally discovered in 2010 and revisited recently, these muffins are a testament to the enduring appeal of well-crafted recipes. The cookbook itself, a creation of three media-savvy friends in Melbourne, Australia, embodies a lighthearted spirit with its thoughtful design and inspired culinary creations.

During my travels through New Zealand, I discovered the land's penchant for exceptional muffins, particularly savory varieties featuring winter squash. Drawing inspiration from this experience, these muffins with butternut squash (or any winter squash of choice) evoke fond memories of culinary delights encountered on my journey.

Infused with a kick of black pepper and a harmonious blend of cheeses, these muffins offer a savory indulgence that resonates with muffin enthusiasts. The inclusion of sunflower seeds adds a delightful crunch, further enhancing the muffins' texture and flavor profile.

As for the cookbook, "Martha Goes Green" offers a collection of around fifty vegetarian recipes, each exuding an accessible and achievable vibe. Printed on recycled paper with vegetable-based inks, adorned with charming illustrations by Jessica Honey, the book exudes eco-conscious charm.

Over the years, feedback from fellow bakers has provided valuable insights and customization options. From freezing well to accommodating ingredient substitutions, these muffins have proven to be versatile and adaptable to individual preferences and dietary needs.

In conclusion, these Seeded Pumpkin and Feta Muffins stand as a testament to the enduring appeal of savory baked treats. With their robust flavor profile and adaptable nature, they continue to delight palates and evoke fond memories of culinary adventures past.

Seeded Pumpkin and Feta Muffins Recipe

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 2 cups / 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 tablespoons chopped parsley or cilantro
• 1/4 cup / 4 tablespoons sunflower seed kernels
• 3/4 cup / 1 oz / 30g freshly grated Parmesan
• 100 g / 3.5 oz / 1/2 cup cubed feta
• 1 tablespoon whole-grain mustard
• 2 large eggs, lightly beaten
• 3/4 cup / 180 ml milk
• 2 cups flour (see headnote!)
• 4 teaspoons aluminum-free baking powder
• 1 teaspoon fine-grain sea salt

Instructions

1. Preheat the oven to 405°F / 200°C, with the rack positioned in the top third. Grease a 12-hole muffin pan with butter or use paper liners.
2. In a bowl, toss the cubed pumpkin or butternut squash with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-25 minutes until fully cooked. Set aside to cool. This step can be done in advance, and the squash can be refrigerated until ready to use.
3. In a large mixing bowl, combine two-thirds of the roasted squash with chopped spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and whole-grain mustard. Gently fold together.
4. In a separate bowl, beat together the eggs and milk, then add to the squash mixture.
5. Sift the flour and baking powder over the squash mixture. Add salt and a generous amount of freshly ground black pepper. Fold together until just combined, being careful not to overmix.
6. Spoon the batter into the prepared muffin pan, filling each hole about 3/4 full. Top each muffin with the remaining roasted squash and feta.
7. Bake for 15-20 minutes, or until the muffins are golden on top and set completely. Allow them to cool for a few minutes before serving.

Enjoy these savory Seeded Pumpkin and Feta Muffins as a delightful snack or accompaniment to any meal!