Sort ingredients
helen
QR Code
Listen
Pdf
Preheat the oven to 180°c and line your muffin tray with muffin cases.
Cut off the rind of the pumpkin, scoop out the seeds, and chop it into 1x1cm cubes. Roast the pumpkin with a bit of olive oil until golden and tender, about 20 minutes.
In a large bowl, combine the wet ingredients: sourdough discard, eggs, olive oil, garlic, and Greek yoghurt. Mix until smooth and combined.
Add the dry ingredients: plain flour, baking powder, salt, thyme, and rosemary. Mix until just combined.
Once the pumpkin is cooked, fold it into the mixture along with the diced feta, being careful not to break up the pumpkin.
Spoon the batter into the prepared muffin cases, leaving space for the muffins to rise. Sprinkle each muffin with pepita seeds.
Bake for 20-25 minutes or until golden brown and a skewer inserted comes out clean.
Cool slightly before serving and enjoy with a thin spread of salted butter.