Pumpkin, cheese and rosemary muffins

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Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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.