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Pumpkin, prosciutto and feta muffins
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ingredients:
  • 80ml olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 250g piece butternut pumpkin, peeled, seeded, coarsely grated
  • 100g prosciutto
  • 375g self-raising flour
  • 100g parmesan
  • 150g feta, cut into 5mm dice
  • 1 egg, lightly beaten
  • 310ml buttermilk
  • 30g pepitas (see note)
Instructions:
  • 1. Preheat your oven to 190°C. Grease two 12-hole 1/3-cup capacity muffin tins. 2. Heat 2 tablespoons of oil in a frying pan over medium heat. Saute shallot and garlic for about 3 minutes until soft. 3. Mix in the pumpkin and prosciutto and cook for 5 more minutes until soft. 4. Remove the pan from the heat and allow the mixture to cool.
  • In a bowl, sift flour and 1/2 teaspoon of salt. Mix in parmesan and 3/4 of the feta. In a separate bowl, whisk together egg, buttermilk, and remaining oil until well combined. Season to taste with freshly ground black pepper. Pour the buttermilk mixture over the flour. Add the pumpkin mixture and gently stir with a large metal spoon until just combined.
  • Divide the mixture evenly into 16 prepared muffin tins. Mix the rest of the feta and pepitas together in a bowl, then sprinkle over the muffins. Bake the first tray for 20-25 minutes until a skewer comes out clean. Place scrunched foil in the empty holes of the second tray for even cooking. Bake as instructed. Let the muffins cool in the tins for 5 minutes before transferring to a wire rack. Serve and enjoy.

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