Pumpkin & Fetta Muffins
Fitting to the chilly change of seasons
400g jap pumpkin
2-½ cups self-raising flour
100g fetta, chopped
½ parmesan cheese, grated
90g butter, melted
1 cup milk
1 tsp fresh rosemary, finely chopped
1 tsp sesame seeds
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.