My favourite place in Australia has to be the South Coast of New South Wales. In particular, Berry. I really don’t think you have lived until you’ve had breakfast at the Berry Sourdough Bakery Cafe and taken home a serious sourdough and pastry haul.
One Sunday on the way home from a weekend at my Dad’s caravan, my friend and I stopped for some bakery treats. She bought the most amazing savoury muffin with huge chunks of pumpkin, feta and crunchy pepitas.
This past weekend I decided to re create these amazing muffins and I am really happy with the result. They taste like I remember. If you make these, make sure you keep the pumpkin and feta BIG. That’s what makes these so special.
Pumpkin, Feta and Pepita Muffins
(Makes 6 Large or 12 Small Muffins)
What you need:
- 400g of butternut pumpkin
- 150g of danish feta
- 1/4 cup of pepitas plus extra for topping
- 2 teaspoons of chopped, fresh sage plus extra leaves for topping
- 2 eggs
- 75g of butter, melted
- 220g of self raising flour
- 300mL of milk
- 1 tsp of baking powder
- salt and pepper to season
What you need to do:
- Preheat the oven to 160 degrees Celsius.
- Peel and chop the pumpkin into 2cm cubes and roast on a lined baking tray without oil for about 20 minutes. You want the pumpkin soft, but not falling apart.
- Meanwhile combine the seeds, flour, salt, pepper and baking powder and set aside.
- Melt the butter in a microwave safe jug then add the milk and eggs. Beat to combine.
- Add the wet mixture to the dry ingredients and fold until combined.
- Cut the feta into similar sized cubes and add to the batter with the pumpkin and chopped sage and carefully fold ensuring the pumpkin and feta don’t break up too much.
- Divide the mixture amongst a lined muffin tray and top each muffin with pepitas and a sage leaf.
- Bake at 160 degrees Celsius for about 35 minutes. This will be less if you use a smaller muffin tray.