Ingredients
400g jap pumpkin
2 eggs
2-½ cups self-raising flour
100g fetta, chopped
½ parmesan cheese, grated
90g butter, melted
1 cup milk
1 tblspn fresh rosemary, finely chopped
1 tblspn sesame seeds
Method
Preheat Oven to 180C. Grease 6 hole muffin tin.
Cut Pumpkin into small chunks and roast for 40 mins till soft. Allow to cool slightly.
Mash ½ of the pumpkin leaving the other half in chunks.
Sift Flour in to a large bowl, stir in cheeses, butter, egg, milk and rosemary and all the pumpkin.
Careful not to over mix.
Spoon mix evenly into tin holes; sprinkle with sesame seeds.
Bake muffins about 25mins. Stand for 5 mins in tin. Turn out and cool on wire rack.
Recipe provided by Red Frog
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