Savory Pumpkin Muffins with Feta and Oats
Ingredients
Filling
- 150 g feta cheese
- 1/2 bunch parsley
- 300 g Hokkaido pumpkin
- 2 spring onions
- 1 tbsp oil
Dough
- 180 g all-purpose flour
- 30 g rolled oats
- 3 tsp baking powder
- 1 1/2 tsp salt
- 150 g cream cheese
- 3 large eggs
- 50 ml neutral cooking oil
- 1-2 tbsp pumpkin seeds
- freshly ground pepper, to taste
Preparation
Preheat the oven to 200°C conventional (180°C convection).
Cut feta cheese into small cubes.
Wash parsley, pat dry, and chop finely.
Set the feta and parsley aside.
Peel the Hokkaido pumpkin and remove seeds.
Coarsely grate the pumpkin flesh.
Slice spring onions into thin rings.
Heat oil in a pan over medium heat.
Sauté pumpkin and spring onions for about 3 minutes.
Rinse a silicone muffin tin (12 cups) with cold water and do not dry. Alternatively, grease a regular muffin tin.
In a bowl, mix flour, oats, baking powder, salt, and pepper.
Add cream cheese, eggs, and oil to the dry ingredients and mix until combined.
Fold in the sautéed pumpkin mixture, feta cubes, and chopped parsley.
Fill the muffin tin with the batter.
Sprinkle pumpkin seeds on top.
Bake for about 25 minutes.
Storage tips
Store the muffins in an airtight container in the refrigerator for at least 3 days.
They can be eaten cold or reheated in the microwave.
Freeze for longer storage.
