Pumpkin + Feta Muffins

I baked these savory muffins today. Since I used the leftovers of a butternut squash roasted yesterday, it only took me 1/2 hour from the time I started to when they were on my plate. I ate them for lunch with soup and salad. Yummy! I've stolen the recipe here. 

Pumpkin + Feta Muffins

(Adapted by Heidi Swanson, from a recipe in Martha Goes Green by Rosie Percival and Ruth Friedlander)

1 tb unsalted butter

2 tb 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 tb chopped parsley or cilantro

3 tb sunflower seeds kernels

3/4 cup / 1 oz / 30g freshly grated Parmesan

100g / 3.5 oz / 1/2 cup cubed feta

2 ts whole-grain mustard

2 large eggs, lightly beaten

3/4 cup / 180 ml milk

2 cups flour

4 ts aluminum free baking powder

1 ts fine-grain sea salt

1. Preheat oven to 405F / 200C, with rack in the top 1/3.

2. Use the butter to grease a 12-hole muffin pan and set aside.

3. 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.

4. Transfer 2/3 of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, 2/3 of the feta, and all of the mustard. Gently fold together. 

5. In a separate bowl beat the eggs and milk together and add to the squash mix.

6. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.

7. Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta. 

8. Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. 

9. Let cool for a couple minutes then turn out onto a cooling rack.