Ingredients
-
3 bacon rashers, finely chopped
-
1 1/2 cups (225g) self-raising flour
-
1/4 cup (40g) cornmeal (polenta)
-
80g butter, chopped
-
1 1/2 cups (360g) pumpkin. coarsely grated
-
1 cup spinach, finely shredded
-
100g fetta, crumbled
-
2 Coles Brand Australian Free Range Eggs
-
3/4 cup (185ml) buttermilk
-
2 tablespoons pepitas (pumpkin seeds)
Method
-
1Preheat oven to 180C. Line a 12-hole, 1/3-cup (80ml) muffin pan with squares of baking paper.
-
2Cook 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.
-
3Combine 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.
-
4Whisk 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).
-
5Spoon 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.
Source: taste.com.au
Discussion about this post