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Author Notes: A savoury muffin that is hearty enough to have for lunch! This recipe is inspired by the original at: http://thewholeway.wordpress.com/2010/10/24/savoury-muffins-pumpkin-feta-goodness/ . I built on the original by substituting kale, squash and a local cheddar and a tweak here and there. I baked them in individual panettone molds instead of snack size. (the photo is my own and is featured as part of a two-squash muffin recipe on my blog at http://sugarstuff.wordpress.com/2012/11/17/squash-muffins-two-ways/) —SugarnStuff
- 2 tablespoons olive oil, divided
- 2 cups peeled, deseeded, chopped delicata squash
- salt and pepper
- 2 1/2 cups chopped Tuscan kale
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons salted pepitas
- 3/4 cup shredded cheddar
- 125 grams crumbled feta
- 2 teaspoons whole grain mustard
- 2 large eggs
- 3/4 cup milk
- 1 cup flour
- 1 cup chickpea flour
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- Preheat oven to 350 degrees.
- Mix chopped squash with 1 tbsp oil and spread out on a cookie sheet. Sprinkle with salt and pepper. Roast at 350 degrees for 15-20 minutes. Remove from oven, set aside.
- Mix together both flours, baking powder and sea salt. Toss in kale, cilantro, roasted pumpkin and pumpkin seeds.
- Whisk together the 2 eggs, mustard and milk. Mix in both cheeses and 1 tbsp oil. Add this mixture to the flour mixture and stir until incorporated.
- Grease muffin cups or panettone molds, as I used. Spoon in batter, filling molds to the top. Place filled molds on cookie sheet and bake for 25-30 minutes or until tester comes out clean. Baking time will be shorter if using muffin cups.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
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