Pumpkin, cheese and rosemary muffins

Pumpkin, cheese and rosemary muffins

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  • Makes 6 muffins
  • Easy
  • 20 minutes
  • 20 minutes
  • Nederburg Special Late Harvest 2008
  • Buy Ingredients Here


  • 175 g nutty wheat flour
  • ½ cup organic rolled oats
  • 2 t baking powder
  • ¼ t salt
  • 100 g Cheddar, grated
  • 120 g organic pumpkin, cooked and seasoned
  • 4 eggs
  • ½ cup olive oil, plus extra for greasing
  • freshly ground black pepper
  • 60 g feta, cut into large cubes
  • 3-4 T grated Grana Padano
  • a few sprigs rosemary

Cooking Instructions

Preheat the oven to 190°C.
In a large mixing bowl, combine the flour and oats with the baking powder and salt. Mix in the Cheddar.
Blend the pumpkin with the eggs and olive oil and add to the bowl, mixing well with a fork. Add a twist or two of pepper.
Brush 6 extralarge muffin pans with oil, then spoon in the muffin mixture and bury a cube of feta in each one.
Sprinkle with Parmesan and tuck a sprig of rosemary into each. Bake for 20 minutes, or until golden and baked through.
Allow to stand for a few minutes before turning out. Serve warm, while the feta is still molten and gooey.

TASTE’s take:
An honest-to-goodness muffin is a veritable meal-in-one, a substantial snack or a great side to a rustic vegetable soup or crunchy wholesome salad.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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