For something, different try these Pumpkin, Prosciutto and Feta Muffins.

I love savory muffins straight from the oven cut in half with lashings of soft butter.

These Pumpkin, Prosciutto, and Feta Muffins are not difficult to make but there is some prep involved. Once that is done thought it is easy to pull all of the ingredients together and get baking.

Makes 16


1/3 cup (80 mls) olive oil

1 shallot, finely chopped

2 cloves garlic, finely chopped

250 g piece of butternut pumpkin, seeded and coursely grated

7 slices (100 g) prosciutto, finely chopped

2 1/2 cups (375 g) self raising flour

1 1/4 cups (100 g) finely grated parmesan

150 g firm feta, cut into 5 cm dice

1 egg, lightly beaten

1 1/4 cups (310 mls) buttermilk

30 g pepitas


Preheat the oven to 190 degrees Celcius. Grease 2 x 12 x 1/3 cup capacity muffin tins.

Heat 2 tablespoons of oil in a frying pan over medium heat. Add the shallot and garlic and cook, stirring for 3 minutes until soft. Add pumpkin, prosciutto, and cook for 5 minutes or until soft. Remove from heat and cool.

Sift flour and 1/2 teaspoon salt into a bowl. Stir in parmesan and 3/4 of the feta.

Whisk together egg, buttermilk, and remaining oil until combined, then season to taste with freshly ground black pepper.

Pour buttermilk mixture over flour. Add pumpkin mixture and using a large metal spoon, stir briefly until just combined.

Spoon mixture among the 16 holes of prepared muffin tins.

Combine remaining feta and pepitas in a bowl and scatter over the tops of the muffins.

Bake full tin first for 20-25 minutes or until a skewer inserted into the centre comes out clean.

Fill the empty holes of the second tin with scrunched foil (this will allow the reamining muffins to cook more evenly), then cook as for the full tray.

Stand tins for 5 minutes then turn on to a wire rack and serve.


Pepitas are white pumpkin seeds, or their hulled green kernels – the name is used for both forms of this Mexican ingredient. They can often be found in the health food section of your supermarket.

Store in an airtight container in the refrigerator.

Ideal hot or cold the next day.

Can be reheated in the microwave.

Ideal for work or school lunches.

Source – June 23, 2009. Notebook – May 2006, P. 118. Recipe submitted by Sophia Young.

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