Wonderful pumpkin, feta & sage muffins

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.

MAKES 12

INGREDIENTS

2 free-range eggs, lightly beaten

1½ cups milk of your choice

1 tbsp wholegrain mustard

⅓ cup extra virgin olive oil

1½ cups (300g) leftover roasted pumpkin, chopped into bite sized pieces

Large handful of baby spinach, finely chopped

Handful of fresh sage, finely chopped

½ cup (75–80g) cubed feta

½ cup finely grated Parmesan

2 cups spelt flour or all-purpose GF flour

1 tsp baking soda

1 tsp sea salt

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

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

3. 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.

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

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

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

Recipe extracts from Simply Food by Eleanor Ozich, published by Penguin Random House NZ, RRP$45.