Pumpkin, spinach and bacon muffins

Method

• 1
  Preheat oven to 180C. Line a 12-hole, 1/3-cup (80ml) muffin pan with squares of baking paper.
• 2
  Cook the bacon in a small frying pan over medium heat for 5 mins or until lightly golden. Transfer to a plate lined with paper towel to drain.
• 3
  Combine the flour and cornmeal in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs. Add the pumpkin, spinach, bacon and fetta. Gently toss to combine.
• 4
  Whisk the eggs and buttermilk in a jug. Pour into the flour mixture and stir until just combined (don’t overmix or the muffins will be tough).
• 5
  Spoon evenly among the lined pans. Sprinkle with pumpkin seeds. Bake for 25-30 mins or until lightly golden and cooked through. Serve muffins warm or at room temperature.