I love a savoury muffin. Its always the forgotten friend of the sweet muffin, but they can be just as delicious to eat. Here is a recipe for some lovely pumpkin and feta muffins. Please try this forgotten friend – they will become one of your favourites.
These muffins are best eaten the day they are baked; however they freeze well – wrap individually in plastic wrap and then seal in an airtight container or snap-lock bag. Freeze for up to 1 month. Thaw at room temperature.
Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (1/3 cup/80ml) muffin pan with paper cases.
Sift flour into a large bowl. Stir in sugar. In a large jug, whisk butter, eggs and milk together until combined.
Make a well in centre of flour mixture. Add milk mixture. Mix lightly until just combined (Be careful not to over-mix). Stir in pumpkin, cheeses and 3 teaspoons thyme.
Divide mixture among pan holes. Scatter over remaining thyme. Bake for 20-25 minutes or until cooked when tested with a skewer. Stand muffins in pan for 5 minutes before turning, top-side up, onto wire rack to cool slightly. Serve warm.
These muffins are a great way of using up leftover roasted or steamed pumpkin. You will need about 150g cooked pumpkin for this recipe.