This recipe is an adaptation of one at www.101cookbooks.com. The link was sent to me by my friend Michelle. She seems to know my taste well.
- 1tbsp butter
- 2tbsp olive oil
- 2c cubed pumpkin, in 1/2inch cubes
- salt & pepper to taste
- large handful of baby spinach, chopped
- 2tbsp chopped cilantro
- 3tbsp roasted pepitas
- 3/4c grated parmesan
- 3 1/2oz cubed feta
- 2tsp whole grain mustard
- 2 large eggs lightly beaten
- 3/4c almond milk
- 1c flour
- 1c besan
- 4tsp baking powder
- 1tsp sea salt
Toss pumpkin in olive oil, salt and pepper. Arrange in a single layer on a cooking sheet and roast at 400 degrees F until cooked through, about 15 – 20 minutes. Set aside.
In a large mixing bowl combine 2/3 of the cubed pumpkin, spinach, cilantro, pepitas, mustard, parmesan and 2/3 of cubed feta. Fold together.
In a separate bowl combine beaten eggs and almond milk. Add to the pumpkin mixture.
Add sifted flours and baking powder to the mixture, topping with sea salt and fresh ground pepper. Stir until flours are incorporated; don’t overmix.
Spoon mixture into greased muffin tins, topping each cup with the remaining pumpkin and feta.
Bake until golden, approximately 15 – 20 minutes. Allow to cool in pan for a bit before turning onto wire rack.
We shared the muffins at supper time and I warmed one for breakfast. It was nice with a fried egg.