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Pumpkin, feta and thyme muffins

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.

Hope you enjoy!

Pumpkin, feta and thyme muffins
Pumpkin, feta and thyme muffins
Print Recipe
Servings Prep Time
12 muffins 20 mins
Cook Time
25 mins
Servings Prep Time
12 muffins 20 mins
Cook Time
25 mins
Pumpkin, feta and thyme muffins
Pumpkin, feta and thyme muffins
Print Recipe
Servings Prep Time
12 muffins 20 mins
Cook Time
25 mins
Servings Prep Time
12 muffins 20 mins
Cook Time
25 mins
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 180°C/160°C fan-forced. Line a 12-hole (1/3 cup/80ml) muffin pan with paper cases.
  2. Sift flour into a large bowl. Stir in sugar. In a large jug, whisk butter, eggs and milk together until combined.
  3. 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.
  4. 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.
Recipe Notes

These muffins are a great way of using up leftover roasted or steamed pumpkin. You will need about 150g cooked pumpkin for this recipe.


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