Serves: Makes 6 muffins
Prep time: 20 minutes
Cooking time: 20 minutes
175 g stoneground wholemeal flour
½ cup organic rolled oats
2 t baking powder
¼ t salt
100 g organic Cheddar, grated
120 g organic pumpkin, cooked and seasoned
4 organic eggs
½ cup organic olive oil, plus extra for greasing freshly ground black pepper
60 g organic feta, cut into large cubes
3-4 T grated Parmesan
a few sprigs rosemary
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 extra-large 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.