Pumpkin, feta and pine nut muffins

  • 15 mins preparation
  • 25 mins cooking
  • Makes 12 Item
  • Print


Pumpkin, feta and pine nut muffins
  • 6 slices prosciutto, halved widthways
  • 2 cup self-raising flour
  • 300 gram pumpkin, cut into 1 cm cubes, roasted
  • 150 gram feta, crumbled
  • 1/4 cup basil, chopped
  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 1 egg, lightly beaten
  • 1/4 cup pine nuts


Pumpkin, feta and pine nut muffins
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 12-hole muffin pan. Place prosciutto into base and sides of recesses.
  • 2
    Sift flour into a large bowl. Add pumpkin, feta and basil, mixing well.
  • 3
    In a jug, whisk together milk, oil and egg. Season to taste.
  • 4
    Make a well in the centre of dry ingredients. Add milk mixture all at once. Mix lightly until just combined- do not over-mix.
  • 5
    Divide mixture among recesses. Sprinkle with pine nuts.
  • 6
    Bake for 20-25 minutes, until cooked when tested with a skewer. Transfer to a wire rack to cool.


A great way to use up leftover roast pumpkin. To roast pumpkin, toss in oil and bake in moderate oven for 20-25 minutes until tender and golden.

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