A delicious wholemeal and oat muffin with a decadent melted gooey cheese centre. Makes 6 extra large or about 9 normal sized muffins. Prep. 20 minutes; Cooking time: 20 minutes.
175g stoneground wholemeal flour
1/2 cup rolled oats
2 tsp baking powder
1/4 tsp salt
100g strong Cheddar
120g pumpkin or butternut squash, cooked and seasoned
1/2 cup olive oil, plus extra for greasing
Freshly ground black pepper
60g feta, cut into large chunks (blue cheese could work well too)
4 tbsp grated Parmesan
Few sprigs of rosemary
Preheat oven to 190C/375F/Gas Mark 5.
Combine flour, oats, baking powder and salt in a mixing bowl. Mix in the Cheddar.
Blend the pumpkin with the eggs and olive oil and add to the bowl. Mix well with a fork. Add a few twists of black pepper.
Brush the muffin pan with oil, then spoon in the muffin mixture. Push a cube of feta or blue cheese in each.
Sprinkle with Parmesan and tuck a sprig of rosemary into each.
Bake for 20 minutes or until golden and baked through.
Allow to cool for a few minutes before turning out.
Serve warm so feta or blue cheese is molten.