Name: Pumpkin and feta muffins
Cook time: 45 min
Total time: 45 min
Ingredients: 1 tablespoon olive oil; 200 gram piece pumpkin, cut into 1cm pieces; 1 clove garlic, crushed; 50 gram feta cheese, crumbled; 1/4 cup (20g) finely grated parmesan cheese; 1/4 cup finely chopped fresh chives; 1 quantity basic muffin mix

Ingredients

1 tablespoon olive oil

200 gram piece pumpkin, cut into 1cm pieces

1 clove garlic, crushed

50 gram feta cheese, crumbled

1/4 cup (20g) finely grated parmesan cheese

1/4 cup finely chopped fresh chives

1 quantity basic muffin mix

Method

1.Preheat oven to 200°C/180°C fan-forced. Grease 12-hole (&frac13;-cup/80ml) muffin pan.

2.Heat oil in small frying pan; cook pumpkin, stirring, about 5 minutes or until tender. Add garlic; cook, stirring, 1 minute. Cool.

3.Combine cheeses, chives and pumpkin mixture in medium bowl with basic muffin mix. Do not over-mix; mixture should be lumpy.

4.Divide mixture among pan holes. Bake about 20 minutes. Stand muffins 5 minutes before turning, top-side up, onto wire rack. Serve muffins warm.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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