Squash & Feta Muffins

When I moved to New Zealand 9 years ago, I was a bit surprised to see how popular muffins were. Kind of like the current cupcake craze, there were specialty muffin stands everywhere and every coffee shop sold amazing muffins. What took me by surprise the most, were the savory muffins. It took me a while to warm up to them, because it was such a foreign idea. A muffin that isn't sweet? That was just weird. But when I did finally try one, it all made sense. I saw a recipe for a squash & feta muffin at 101 cookbooks when it was first published over a year ago, but for reasons I am not really sure of, I never got around to making it until today. The original recipe can he found here. My version is fairly different as it is both gluten free and non vegetarian.


Squash & Feta Muffins

Makes 10 muffins

Ingredients

  • 250g cubed butternut squash, small pieces (~2 cups)
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 3 stalks green onions, chopped
  • 2 tablespoons pumpkin seeds
  • 1/3 cup grated Parmesan
  • 1/2 cup cubed feta
  • 2 teaspoons Dijon mustard
  • 2 large eggs, lightly beaten
  • 1/4 cup coconut milk + 1 tbsp
  • 1/2 cup almond milk
  • 130g sorghum flour
  • 90g almond flour
  • 25g millet flour
  • 4 teaspoons aluminum free / gluten free baking powder
  • 2 strips bacon

Instructions

  1. Preheat oven to 405 degrees
  2. Coat squash in the olive oil and roast until soft (~20 minutes). I roasted mine a few days prior
  3. Cook bacon and set aside
  4. In a large bowl, combine squash, mustard, green onions, feta, parmesan and pumpkin seeds
  5. Salt and pepper to taste
  6. In a separate bowl, mix the eggs with the coconut milk and almond milk. Add to the squash mix
  7. In a separate bowl, mix the flours and baking powder and add to the squash mix
  8. Gently fold the flour and squash mix, being careful not to over mix
  9. Cut bacon into small pieces and fold into the batter
  10. Line muffin tins with paper cups and spoon the mix into each cup
  11. Bake at 405 degrees for 15-20 minutes or until the top and sides are golden. Mine took 18 minutes.
  12. Let cool in the pan for 1-2 minutes, then transfer to a cooling rack

Notes

I measured the flours in this recipe by weight only, sorry! I can estimate the amounts in cups if needed, but recommend bake by weight, especially for gluten free baking. Also, the batter is pretty thick. Its OK. I was worried about that initially too, but they turned out great!