Muffins au potiron rôti et à la feta

Ingrédients

• 1 cup roasted mashed pumpkin (cooled)
• 1 cup ricotta
• 1/2 cup low flavour extra virgin olive oil
• 1/4 cup milk
• 1 egg
• 50 g creamy feta (danish variety) crumbled
• 1/2 cup chopped spring onions
• salt and pepper
• 2 cups self raising flour

Préparation

1. 1

   Preheat your oven to 180c and grease your muffin tin

2. 2

   Whisk together the pumpkin, ricotta, oil, milk and egg

3. 3

   Stir through the feta, spring onions, salt and pepper until well combined

4. 4

   Add the flour and mix through gently until just combined

5. 5

   Spoon into the prepared muffin tray and bake for around 15 minutes until lightly golden and a skewer inserted comes out clean

6. 6

   Once baked cool in the tray for around 5 minutes before turning out onto a wire baking tray to cool completely before freezing or enjoy warm from the oven.