Roasted pumpkin, feta, and sage muffins

I just love their substantial nature.

These herbaceous muffins are exactly the sort of thing I crave mid-morning, plus they’re fantastic for picnic-type affairs. While not being heavy in the slightest, they still have a fantastic texture that satisfies. I just love their substantial nature. You can also switch out the roasted pumpkin for almost any kind of leftover roasted vegetable.

Ingredients:

• 2 free-range eggs, lightly beaten

• 1 1/2 cups milk of your choice

• 1 tbsp whole-grain mustard

• 1/3 cup extra virgin olive oil

• 1 1/2 cups leftover roasted pumpkin, roughly chopped

• A large handful of baby spinach, finely chopped

• handful of fresh sage, finely chopped

• 1/2 cup cubed feta

• 1/2 cup finely grated Parmesan

• 2 cups spelt flour

• 1 tsp baking soda

• 1 tsp sea salt

Method:

Preheat the oven to 180°C. Grease a 12-hole muffin tin or line with muffin cases.

In a large mixing bowl, whisk together the eggs, milk, mustard and oil. Add the pumpkin, baby spinach, sage, feta and Parmesan.

Sift in the flour, then sprinkle over the baking soda and sea salt. Gently fold until the batter is combined, being careful not to over-mix.

Divide the mixture between the muffin tins, filling each three-quarters full.

Bake for 15–20 minutes, or until a skewer comes out clean when inserted into the middle of a muffin.

Allow to cool for about 5 minutes in the tins before carefully turning out onto a cooling rack.

Makes 12