Poppin’ Pumkin and Feta Muffin

To begin, happy Workers Day you carefree beauties.

I don’t know how to start. I have found a place of joy, truly I have. Pumpkin and feta muffins? Why yes, these are my new friends, what more could I need? Ok, I need a lot more than pumpkin and feta, kinda like bacon I guess. Yes, bacon. Bacon will have its time, just not in today’s delicious, savory breakfast muffin.

I’m so happy to have recovered from last week’s disaster, I am still trying to figure out ways to fix it, you will be the first to hear from me though. Anyway, this thing is suuuuuuper easy to make so let’s just jump straight into it.


Pieces of the yummy

  • 60 ml olive oil
  • 2 eggs
  • 300 ml milk
  • 1 tablespoon honey
  • 100ml plain full fat yoghurt
  • 250g pumpkin, diced and steamed
  • 115g feta
  • 3 sprigs fresh rosemary, finely chopped and slightly heated
  • 180g self-rising flour
  • 130g whole wheat flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 tablespoon peri peri powder
  • 1 handful of pumpkin seeds

Lumpy Bowl Princess

Making the yummy

Preheat the oven to 200 degrees Celsius.

Sift flours together and reserve 2 tablespoons of the remaining whole grain in the sieve. Return the remaining whole grain into flour.

Add remaining dry ingredients into flour and set aside.

Mix wet ingredients together then add cooled pumpkin and feta.

Mix wet ingredients into dry ingredients until just combined, do not over mix as it will become tough.

Pour into prepared muffin tins and sprinkle reserved whole wheat and pumpkin seeds over each muffin.


That Good Shit

Bake for 20-25 minutes. To test, insert a clean try knife into the muffin, it should come out clean once baked.

IMG_20180429_150259 (1).jpg

Thoughts on the yummy

Ok, let’s laugh at the village idiot real quick. I forgot to change my oven setting to bake from pre-heat, I remembered to change it like 5 minutes before they were ready. Oh well, ship sailed. No harm done.

My inspiration for this banging ass muffin was Lorrain Pascale, truly she is so inspiring. I want to grow up to be her but yea. Lorrain, is it ok if I call you Lolo? Lolo, if you are reading this and looking to adopt a 26-year-old weirdo, here I am. I am willing to be a sister, daughter, shit you can even sun me. Honestly, she opened me up to all the different ways you can play with baked goods. Thank you, Lolo. (Lolo is not to be confused with my sister, she can’t bake and she kinda sucks. Lolo Pascale is amazing; Lolo sister is meh)

Making this, it just looked weird and lumpy I won’t even lie to you, it looked like a cat’s breakfast… after it had eaten it. Did it taste good, no honey it tasted amazing and nothing at all like something that would exit a cat. I made this and shared this with some colleagues in the office and well I can’t argue, they enjoyed it and so did I. I’m planning on freezing them and eating them intermittently throughout autumn, I don’t know if I feel like being a sharer this time, maybe sister #2 can get one since she did convince me to make them, but that’s the end of the sharing.

I personally like the paring of salty and sweet with the pumpkin and feta, it just gives a bit of dimension to it all. I think some bacon or parmesan cheese could get this thang popping. I’m a bit of a flavor junkie guys, I like the wow in my mouth, so I will always be updating. If you like it, don’t change it, if you like the fun mix it up.

Ok bye, I’m eating another one and my laptop doesn’t like being covered in delicious crumbs. Go on ahead and bake it honey.



2 thoughts on “Poppin’ Pumkin and Feta Muffin

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