Pumpkin and Feta Cheese Muffins

Ingredients

Pumpkin 225 g

Olive oil 2 tbsp

Salt to taste

Pepper to taste

Spinach 1 handful

Parsley 2 tbsp

Sunflower seeds 3 tbsp

Parmesan cheese 30 g

Feta cheese 100 g

Mustard 2 tsp

Eggs 2

Milk 180 ml

Baking powder 4 tsp

Sea salt 1 tsp

Flour 2 cups

Preheat oven to 200°C. Position a rack in the upper third of the oven. Grease muffin tins.

Cut the pumpkin into cubes, drizzle with olive oil, season with salt and pepper to taste, and toss. Place on a baking sheet and bake in the oven for 10-15 minutes (it may take a little longer to bake the pumpkin until done). Let cool slightly.

Place 2/3 of the pumpkin in a large bowl, add the spinach, parsley (or cilantro), seeds, grated Parmesan, 2/3 of the diced feta cheese, and mustard. Gently mix.

In a separate bowl, beat the eggs with milk and add them to the pumpkin mixture. Sift the flour and baking powder over the top, season with salt and pepper. Mix.

Pour the batter into the prepared muffin tins, filling each 3/4 full. Top with a few remaining pumpkin pieces and feta cheese. Bake for 15-20 minutes, until cooked through and golden brown. Invert onto a wire rack and let cool slightly. Serve warm.

 Bon appetit!