Hubby LOVES these! They remind me of a pumpkin and basil frittata I make a lot. Kind of a hybrid frittata-scone. The recipe makes 12.
Pumpkin, Feta and Pine Nut Muffins
Recipe modified from Woman’s Day magazine July 2009
Cut 300g of butternut pumpkin into 1cm cubes, roast until tender, cool.
Sift 2 cups of self-raising flour into a big bowl. Add pumpkin, 150g feta and 1/4 cup chopped basil.
Mix it up.
In a jug whisk 3/4 cup milk with 1/2 cup vegetable oil and 1 egg.
Make a well in dry ingredients then add milk mixture.
Scoop mixture into greased muffin pan. Sprinkle 1/4 cup pine nuts on top. Bake at 180dregrees Celsius for 20-25 minutes.
Pics altered with Poladroid.