SPOON & PINCH · PROFESSIONAL BAKING

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RECIPES

Great recipes using baking ingredients

Mini pumpkin, bacon and feta muffins

Great muffins a perfect savory bite

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Servings servings

Ingredients

80 ml olive oil
1 shallot finely chopped
2 cloves garlic finely chopped
250 g butternut pumpkin peeled, seeded, coarsely grated
55 g bacon chopped
275 g S&P Bread Creations Rustic Tomato
100 g Self-raising flour
4 tsp baking powder
1/2 tsp salt and freshly ground black pepper
100 g finely grated parmesan
120 g feta cut into 5mm dice
1 large egg lightly beaten
310 ml buttermilk
30 g pumpkin seeds

Instructions

Preheat oven to 190°C. Grease 40 x mini muffin tins or 2 x 12 x 1/3-cup capacity muffin tins.
Heat 2 tablespoons oil in a frying pan over medium heat. Add shallot and garlic and cook, stirring, for 3 minutes or until soft. Add pumpkin and bacon and cook for 5 minutes or until soft. Remove from heat and cool.
In large mixing bowl whisk together the bread blend, flour and salt. Stir in parmesan and feta. Whisk together egg, buttermilk and remaining oil until combined, then season to taste with freshly ground black pepper. Pour buttermilk mixture over dry mix. Add pumpkin mixture and, using a large metal spoon, stir briefly until just combined.
Spoon mixture among prepared muffin tins, scatter pepitas over tops of muffins. Bake in preheated oven for 13-15 minutes for mini muffins or 20-25 minutes for standard size muffins or until a skewer inserted into the centre comes out clean. Stand in tins for 5 minutes then turn on to a wire rack. Serve warm.