Herbed Feta and Pumpkin Muffins
Elevate your savory baking game with these irresistible Herbed Feta and Pumpkin Muffins. Packed with tender roasted pumpkin, tangy crumbled feta, and the fragrant freshness of parsley and chives, these muffins strike the perfect harmony of flavors. The combination of buttermilk and melted butter keeps them moist and fluffy, while a hint of black pepper adds a subtle kick. Perfect for brunch, snacks, or even an elegant addition to a dinner spread, these savory delights are quick and easy to prepare, ready in just 45 minutes. With their golden-brown tops and herbaceous aroma, these muffins are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams pumpkin (peeled and diced)
- 2 tablespoons olive oil
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 large eggs
- 200 milliliters buttermilk
- 70 grams unsalted butter (melted)
- 100 grams feta cheese (crumbled)
- 2 tablespoons parsley (chopped)
- 2 tablespoons chives (chopped)
Instructions
Preheat your oven to 200°C (390°F) and line a 12-cup muffin tin with paper liners or grease it lightly with olive oil.
Spread the diced pumpkin on a baking tray and drizzle with 1 tablespoon of olive oil. Roast in the oven for 15-20 minutes or until soft and slightly caramelized. Remove and allow to cool slightly.
In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Stir to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, buttermilk, melted butter, and the remaining 1 tablespoon of olive oil until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon. Be careful not to overmix; the batter should be just combined.
Fold in the roasted pumpkin, crumbled feta cheese, parsley, and chives, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown, and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 3582 mg | 156% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 21.3 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 928 mg | 71% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
