Savory Pumpkin and Feta Muffins

Adapted from 101 Cookbooks (via Martha Goes Green)

These unique muffins would be a welcome surprise if you were invited to someone’s house and they asked you to bring bread. They are moist with unexpected flavor. You could really get creative here and use different types of squash or even sage in place of the cilantro.

2 cups fresh pumpkin, cut into 1/2 inch cubes
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups baby spinach, roughly chopped
2 tablespoons cilantro, chopped
3/4 cup shredded Parmesan cheese
1/2 cup crumbled feta
2 teaspoons whole-grain mustard
2 large eggs
3/4 cup low fat milk
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder

Preheat oven to 400 degrees F.
Spread pumpkin cubes evenly on a rimmed baking sheet in one layer. Drizzle with olive oil, then salt and pepper. Toss to coat. Roast in the middle rack of the oven for about 15 minutes, or until tender. Set aside to cool slightly.
Meanwhile, combine spinach, cilantro, Parmesan, feta and mustard in a large bowl, mixing gently. Add 2/3 of the cooled pumpkin cubes and fold in. In a separate bowl, whisk eggs and milk together, then add to the pumpkin mixture. Sift flours and baking soda into the mixture and mix carefully as to avoid macerating the pumpkin. When mixture is just uniformly moist, stop mixing. You do not want to over mix.
Prepare a 12-hole muffin tin by spraying it generously with cooking spray. Fill each hole with the batter, then top each muffin with the remaining pumpkin cubes and a little more feta (as I did in the photo, right). Bake for 18-20 minutes or until tops are lightly brown and completely set. Remove from oven and allow to cool on a baking rack. Serve at room temperature.
Muffins will keep in an airtight container in the fridge for a day or two.
Quick Tips
1. Clearly, I love the flavor of cilantro but many people do not. If you prefer, use flat-leaf parsley instead.
2. Do you think these would freeze well? I do. If you try this, let me know how it goes. I’m considering making these for the holidays and freezing them. I’ll post an update here if I have success.

Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 12 muffins

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