PUMPKIN, CHEESE & ROSEMARY MUFFINS

Ingredients

120 g pumpkin 175 g Stone-ground wholemeal flour 1 cups rolled oats 2 tsp baking powder salt 100 g organic cheddar cheese 4 organic eggs organic olive oil, for drizzling freshly ground black pepper 60 g organic feta, cut into large cubes 3-4 Tbsp Parmesan cheese a few sprigs rosemary

Cooking Instructions

Preheat the oven to 190°C. In a large mixing bowl, combine the flour and oats with the baking powder and salt. Mix in the Cheddar. Blend the pumpkin with the eggs and olive oil and add to the bowl, mixing well with a fork. Add a twist or two of pepper. Brush 6 extralarge muffin pans with oil, then spoon in the muffin mixture and bury a cube of feta in each one. Sprinkle with Parmesan and tuck a sprig of rosemary into each. Bake for 20 minutes, or until golden and baked through. Allow to stand for a few minutes before turning out. Serve warm, while the feta is still molten and gooey.

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