Pumpkin, Feta & Rosemary Muffins – Recipe

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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.

Ingredients

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

4 eggs

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

Directions

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.

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Sprinkle with Parmesan and tuck a sprig of rosemary into each.

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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.

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