Pumpkin & Feta Muffins

Preparation Time : 32 minutes

Serves : 12 large muffins

Ingredients :

• 3 cups self-raising flour
• 3 eggs
• 1 tbsp olive oil
• 1 cup roast pumpkin purée
• ½ cup black olives, pitted, sliced
• 250ml milk
• 2 tbsp thyme
• 35g feta, crumbled
• 1 cup baby spinach
• Salt & pepper, to taste

Method :

1. Preheat oven to 210°C fan forced. Grease a 12-hole muffin tray, then line each hole with baking paper. In a large bowl, whisk together the olive oil and eggs until pale in colour.
2. Next, add milk and the pumpkin puree, whisking until well combined. Fold in the flour with a spatula until it’s just combined. Finally, add the olives, spinach, thyme, and feta, and gently fold in until mixture is just combined. Season with salt and pepper.
3. Carefully spoon the batter into each muffin hole, then bake in the oven for 2 mins at 210°C. Next, reduce heat to 180°C and allow the muffins to cook for another 20 mins.
4. Once done, remove tray from the oven. Allow muffins to cool in the tray for 2 mins before transferring them to a cooling rack to further cool down. Enjoy!