Pumpkin & Feta Muffins
Our famous pumpkin and feta savoury muffin was a favourite amongst our gluten-free community when made by our Commonsense Kitchen. Sadly, we are no longer making these but we have provided the recipe for die hard fans who just can't live without them!
Makes 12 muffins
Wet ingredients
Dry ingredients
- 125 g gluten-free flour
- ¼ tsp guar gum
- 125 g fine polenta
- 1/2 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp mustard powder
- 30g (about 9) sundried tomatoes, chopped
- 50g spinach (or kale), chopped
- 55g cheese, grated
- 1 onion, chopped
Toppings
- 65g feta cheese, crumbled
- ¼ cup pumpkin seeds
Method
Roast your pumpkin: place pumpkin on a lined baking sheet cut side down (leave the skin on). Bake in an oven preheated to 180⁰c for 30-40 minutes or until tender. You will know the pumpkin is ready if you are able to pierce all the way through with a butter knife. Once the pumpkin is cool enough to handle remove the skin and mash the flesh. You want to have about 200g (1 cup) pumpkin.
Mix Wet Ingredients: Place all the wet ingredients in a large bowl and puree with a stick blender.
Mix Dry Ingredients: Combine the dry ingredients in another bowl along with the spinach and grated cheese and fold the dry ingredients into the wet ingredients.
Bake: Spoon mixture into a 12 cup greased muffin tray. Top each muffin with crumbled feta and pumpkin seeds. Bake at 160⁰C for 30 minutes. A skewer inserted into the muffins will come out clean. If the muffins aren’t ready keep baking and checking in 5 minute increments.
