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
What You'll Need
olive oil, divided
peeled, deseeded, chopped delicata squash
salt and pepper
2 1/2 cups
chopped Tuscan kale
chopped fresh cilantro
whole grain mustard
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.