Seeded Pumpkin and Feta Muffins
Savory muffins packed with spinach, feta and Parmesan cheeses, black pepper, mustard, and sunflower seeds. Adapted from a recipe in a lovely little self-published Australian cookbook, Martha Goes Green.
I originally highlighted this recipe in 2010, and revisited it last week. So good! You all know by now, I love self-published cookbooks. Particularly ones with a strong point of view, thoughtful design, and inspired recipes. In that spirit, I have a gem to share with you this afternoon. It is a light-hearted little cookbook titled Martha Goes Green, created by a media-savvy trio of friends in Melbourne, Australia. The book includes a recipe for these sunflower seed and spinach-flecked pumpkin feta muffins. Savory muffin fans, you know who you are, these don't disappoint.
When I spent a month traveling around New Zealand a few years back, it became clear that New Zealand is the land of the A+ muffin. Scones too, but muffins in particular. There were lots of savory versions to choose from, but my favorites always had winter squash in them. If this book is any indication, I suspect Australia might be similar. Anyhow, these muffins are exactly the sort of thing I crave and remember from that trip. I love the kick of black pepper here, and the blend of cheese. It's not quite pumpkin season here, so I substituted butternut squash. But really, just about any winter squash will do.
As far as the specs of the book go, Martha Goes Green is a collection of about fifty vegetarian recipes. It is just shy of 100 pages, spiral-bound and printed on recycled paper using vegetable based inks. Nearly all of the recipes have been photographed, and the book is punctuated with adorable illustrations by Jessica Honey. The recipes have an accessible, achievable vibe to them and I have the vegetarian pho, satay curry, stir fried noodles, and lentil mushroom moussaka earmarked to try next. The book doesn't seem to be available anymore (it has been over a decade), but you can still check in on some of the recipes here and here on Rosie's site.
Other things to know about these muffins from people who have baked them over the years:
Michele says, "I froze a bunch, so wanted to let you all know they freeze well. And, while this is probably obvious, they need to be stored in the fridge. I forgot they weren’t “regular muffins” and just left them in a container on the counter and the cheese went bad." Julia noted, "I only had fresh dill instead of the parsley and asiago in place of the parmesan. Was still really tasty." And, I've also done a version with pumpkin seeds in place of the sunflower seeds. Also great. There are a bunch of other ingredient swap suggestions in the comments along with people reporting back on gluten-free and vegan versions!
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Seeded Pumpkin and Feta Muffins
The recipe calls for 2 cups of flour. There are a couple different flour combinations you might explore. The original: you can use unbleached all-purpose flour - 2 cups / 9 oz / 260g. Alternatively, I use equal parts APF and spelt flour which translates to 1 cup / 4.5 oz/ 130g APF + 1 cup / 4 oz / 115g spelt flour. I might try a whole wheat pastry flour version next time - using 2/3 wpp + 1/3 apf, the first time around - to see how that goes. You might need to add an extra splash of milk though.
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups / 9 oz / 255g cubed pumpkin or butternut squash, 1/2-inch cubes
- salt and pepper to taste
- 1 large handful of baby spinach, chopped
- 2 tablespoons chopped parsley or cilantro
- 1/4 cup / 4T. sunflower seeds kernels
- 3/4 cup / 1 oz / 30g freshly grated Parmesan
- 100 g / 3.5 oz / 1/2 cup cubed feta
- 1 tablespoon whole-grain mustard
- 2 large eggs, lightly beaten
- 3/4 cup / 180 ml milk
- 2 cups flour (see headnote!)
- 4 teaspoons aluminum free baking powder
- 1 teaspoon fine-grain sea salt
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Preheat oven to 405F / 200C, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside, alternately, use paper liners.
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Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool. You can do this step a couple days in advance, and refrigerate the squash until you're ready to use it.
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Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.
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Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta (see photo up above). Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. I like these muffins cooled a bit, served just warmer than room temperature.
Adapted from a recipe in Martha Goes Green by Rosie Percival and Ruth Friedlander.
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Spectacular savory muffin… used oat milk, butternut squash and pecans as that is what I had on hand….
I just made these because they looked so good, but I have to agree with Jane here…I taste the baking powder! 4t is way too much…I should have listened to my intuition and halved it:( In addition to the baking powder taste I find them too salty…Do you all like it as is? I am confused. I thought maybe I did something wrong, but nope:(
These are my first ever savory muffins and they are delicious! My baking days have been few and far between since my husband gave up sugar, so these hit the mark there, too. I don’t think they’re going to last until dinner time and are making a great brunch treat on a rainy fall day in Nor-Nor Cal. Thank you for sharing it. Oh, and I didn’t have feta, so used little cubes of gruyere and I love the way they melted on the tops. I also used 100% spelt and they rose beautifully, too.
Thanks Janet! So happy you enjoyed them – love the Gruyere swap. 🙂
Made these today using gluten free baking mix. They are really beautiful and quite delicious. I did leave out the seeds and add 2 Tab of chopped chives.
This couldn’t look any more perfect! I have to put this on my next week’s menu!
Wow! I’d never heard of savory muffins before. I made these tonight with butternut squash. I used self-rising flour instead of the flour and baking powder. Absolutely delicious and they will be going in the rotation!
Love hearing it Kristin! Glad you enjoyed them.
I bet these would be even nicer substituting baked kumera chunks for pumpkin!
The first time I made these, they were slightly dry. The second time I made them, I added more squash, another egg, and worried less about browning them (I overcooked them a bit the 1st time), and they were great. I froze a bunch, so wanted to let you all know they freeze well. And, while this is probably obvious, they need to be stored in the fridge. I forgot they weren’t “regular muffins” and just left them in a container on the counter and the cheese went bad.
Great savory muffins. Just made a double batch for a family party. Everyone loved them and took them home for lunch the next day. I only had fresh dill instead of the parsley and asiago in place of the parmesan. Was still really tasty. Thanks!
Made these earlier in the week and they were sooo yummy! They were easy to make and came out looking just like the picture. I have found that strangely enough they are good for breakfast or dinner. Thanks Heidi!
I am obsessed with pumpkin right now. Do you have some other favorite pumpkin recipes?
HS: Hi Erin. Here’s a list of a few past pumpkin recipes.
Yum! We have so much fresh kale in the garden right now that I have been adding that to any recipe I can- so I substituted finely chopped kale for the spinach and it worked out quite well
Just made these delish muffins for lunch with tomato soup. Yummy. I used sea salt, not too salty, and I am picky with salt levels. Added both parsley and a bit of cilantro (love both). Didn’t have enough of Parmesan and added a bit of goat cheddar. BTW Heidi your recipes make me want to cook again ~ with a healthy spin> Love your ideas.
I made these last night, with a gluten free flour mix. My batch were a bit on the dry side, as someone else who used gf flour mix mentioned above. I did not add more liquid, and I wish I had.
My muffins were also a bit on the salty side. I used a sheep’s milk feta that is salty, and I wish I had thought to rinse the brine off of the cheese before tossing it in – I will do that next time, as despite the above mentioned quirks, these muffins are still great when used to scoop up pumpkin ginger soup.
Thanks!
I tried this muffins today, they were lovely and perfect with the spicy pumpkin soup I made from the innards of my carving pumpkin.
I used Dove gluten free plain flour. Since it seemed to absorb the liquid much more than ordinary flour I only used one cup and two teaspoons of gluten free baking powder.
Truly lovely!
I really want the cookbook for Christmas!
Hi Heidi! Have loved your blog for so so long. Made these muffins tonight for company. Big hit with everyone, including my 16 month old! I’ll definitely be making these for the holidays! Thanks!
HS: Happy to hear it Sanjana! 🙂
Made these last night and they were a big hit. My family loved them and each of the children grabbed the leftovers for lunch. Easy to make and great flavor. Thanks!
I wanted so badly to make these and used dinner with friends as my excuse. These friends are used to me trying out different recipes, so I really hoped they would appreciate savory muffins. They LOVED them! I was very happy with them too. Thanks so much for what you put out into the world 🙂
I’m hosting Thanksgiving this year and these look fabulous! I’d like to make them so I’m wondering if I can make them the day before?
Thank you so much for this recipe! It turned out fabulously and I am sitting here enjoying a muffin as I type this.
I made them with 2 cups of whole wheat pastry flour and did find that when I was mixing the batter it needed an extra splash of milk, which I added with no ill effects. I used butternut squash and since I didn’t have any spinach I used a big handful of cavolo nero kale that I sliced into ribbons.
I liked this so much that I had to order the cookbook. 🙂
HS: Thanks for the feedback honeybear – a kale version sounds great.
I made these for my book club this weekend! So yummy–and unique! I went eggless, and subbed a tablespoon of ground flaxseed, which worked really well. They weren’t salty enough for my taste, so I’d add more next time. I also might add some chili flakes. I’m also tempted by the commenter who pondered buttermilk–it might give it a more tangy, light taste.
Thanks for the delish recipe!
It’s not everyday I buy a cookbook within one minute of reading about it, but today is one of those days! I am a big fan of the Women’s Weekly Australian cookbook series, and it’s the reason I have been using squash/feta/spinach combinations for years. This looks like a great cookbook! Thanks Heidi!
I made these today. They are delicious. I subbed chard for the spinach. I might try buttermilk next time. Also pumpkin seeds might complement the pumpkin “meat”. I love feta and this recipe is enabling me to use up the pumpkins from my csa. I’m happy to find a muffin recipe with no sugar. Thanks!
Renee
What drew me to this recipe was how beautiful the muffins looked. So……I just had to make them. ( I did add a clove of garlic). They did not disappoint. Thanks so much.
I put feta on everything but I never thought it could be in a muffin! Awesome. This sounds like a delicious treat, perfect for fall.
This cookbook looks amazing. I want it! Saved this recipe for later 🙂
Very yummy! I doubled the amount of butternut squash that I used, and I’m glad I did, its sweetness played off so well against the feta. I used half APF and half whole grain spelt flour. I have never used spelt before, and while the muffins cooked perfectly and were incredibly moist, there was a flavor I’m not really used to…almost sour. I wonder if that is the spelt? It was not unpleasant, actually quite delicious, just different!
These are delish! I was a little skeptical about the mustard, though, and had recently eaten some feta muffins with chili, so I tried used a chili/cacao spice mixture I had on hand instead. Also used cilantro, to go with the Mexican vibe. Very, very tasty – I’ll make these again!
I just made these gluten-free and eggless, with the all-purpose gf flour mix from http://glutenfreegirl.blogspot.com/p/gluten-free-all-purpose-mix.html (modified somewhat based on the flours I had on hand), and flax seed egg replacer, and 1/4 tsp xanthan gum. I also added an extra tablespoon or two of milk as the batter seemed very dry. They turned out very nice although perhaps a tad salty.
I just had my first bite… Amazing! I used pumpkin seeds in place of sunflower, 1 tsp. dried oregano in place of the fresh parsley/cilantro, added a small squeeze of lemon juice, and used 1 cup white whole wheat flour and 1 cup AP flour. Oh, and I mixed in all of the squash and feta because I didn’t read the recipe closely enough. Hehe 🙂 I really like the crunch of the seeds and the sweetness of the squash in these muffins. I made these to have on hand for savoury breakfasts and snacks, so I will be freezing them.
I am trying these Friday night – that’s it – I must have them!!!! I’ll share with friends – promise.
This recipe is wonderful. Tried it yesterday for dinner with the sautee zucchini also from your site. I am really impressed by the precision of 12 muffins!
I used buttermilk instead of milk and 2/3 of whole wheat flour as you suggested. The result was 6 muffins for me and 6 for my vegetarian boyfriend! All gone.
Thanks,
Clarisse
This recipe looks great. I love muffins and I love pumpkin. I may have to figure out something to substitute with the feta (I don’t do well with cheeses) but it looks delicious. I love this season and all the pumpkin treats that come with it.
I was going to say these would be great with soup, or even a hearty casserole.
Pumpkin and feta are a perfect combo.
I also fell in love with savory muffins in New Zealand – I can’t wait to try these!
I’ve got 6 basket ball sized, homegrown pumpkins outside – now I know what to do with at least 1 of them!.
This site is a foodies gold mine, the photography is excellent too – inspirational stuff!
I just made these this morning and they were really good (and perfect with soup – I had cauliflower soup as that’s what was in the fridge, but I think tomato would work better). I used 2/3 wholemeal pastry flour and would probably up the milk to 200ml if I did that again, as the mixture was a teeny bit stiff and the tops didn’t go quite as lovely and smooth as I’d have liked as a result. Also, I replaced sunflower seeds with 2tbsp pumpkin seeds and 1tbsp pine nuts, as that’s what I had to hand.
The flavour was great, but as someone questioned it, I think it might improve (I find this a lot with cakes and muffins) after a day or so. Also, I can’t eat 12 of these in one day. But I’m wondering about storage, because of the feta – should they be kept in the fridge? And if so, will that make them go stale quicker? Guess I’ll find out.
Anyway, thanks for sharing such a lovely recipe.
I made this in a loaf pan (to save time and spare me of my perfectionism with muffin pans), and albeit not as cute as the muffins, it turned out just fine. However, cooking time needs to be at least doubled if you resort to the lazier loaf option. I bet this recipe would also work really well with zucchini (perhaps even shredded – zucchini bread style) in place of the pumpkin.
I just made these muffins this afternoon, and they were super-fantastic!!! Thanks!
I could not resist making these muffins after just looking at the photos. However, I got carried away with how much butternut squash and kale I put in that by the end, it was more a butternut squash/kale/feta ball bound by a little bit of muffin instead of the other way around. Sigh. But they were still tasty and very filling. So next time, I will stick closer to the recommended ingredient amounts. Now I’m looking forward to the Tuscan Kale salad.
I made these this weekend and they are delish!! They will now be my “go to” recipe to take to gatherings. — Like a few have said, I may add more butternut squash next time I make them.
Question -I made these tonight, and they were good, but more dry like a biscuit, rather than moist like a muffin. Is that the way they are supposed to be?
I am considering adding more pumpkin next time. We had them with a swiss chard, cannelini bean, brown rice soup and it was a great combo.
I ordered the cookbook and looking forward to its arrival.
I will also join in on the muffin tin lovefest.
ooo – yum! might try a gluten free adaptation of these with the pumpkin in my fridge – I love savoury muffins!
I made these for our company this morning and they turned out so good. Absolutely delicious. I did 1 cup white flour and 1 cup whole wheat organic pastry flour and they were perfect. I loved how you could taste every ingredient and each one added something special. Everyone went for seconds and thirds and before I knew it I unfortunately had no leftovers. Thanks so much for the awesome recipe!
I finally had a chance to make these yesterday and they are well worth the effort. They reminded us of little quiches. I will do this again for brunch over the Thanksgiving holiday to go with soup!
Made them exactly as instructed. Turned out perfect. Picky boss loved ’em. My pic looks quite different. Funny how that happens. Thanks for the recipe!
These were great. My wife made them. Cautionary tale: We debated coating the muffin tin with butter as called for in the recipe vs using paper cupcake liners. We used the cupcake liners. I know, I know. The muffins stuck to the paper. Do not deviate from the recipe in this manner!
HS: Thanks for the tip Adam. I’m quite butter/metal muffin tin loyal – w/ the exception of some cupcakes 🙂
I love this recipe of pumpkin and feta savory muffin, as I would have never thought of it to make it otherwise. This book “Martha Goes Green”, sounds lovely with beautifully hand drawn images and pictures!
Wow! Another great recipe and they are so pretty, too. I love to visit your page to see what is cooking.
I just luv out of the ordinary cookbooks — there are so many interesting cooks from around the world.
Thanks for sharing and look forward to receiving Martha Goes Green — don’t you just luv the internet!
Made these delicious muffins yesterday with a few great modifications: 1. I tried the 1/2 APF + 1/4 Whole Wheat Pastry Flour + 1/4 Whole Wheat Flour = GREAT consistency! 2. I actually used Spaghetti Squash (as it was conveniently in the fridge) and it tasted delish! 3. No sunflower seeds handy, so I substituted sesame seeds instead. It gave it a slightly nutty flavor which worked great with the parmesan/feta combination.
This recipe is DEFINITELY a keeper! We hope to make it regularly! 🙂
I’ve bookmarked these and can’t wait to make them!! Not only are they absolutely beautiful, but they sound super delicious, too 🙂
after i saw this post, i kept telling my husband how excited i am to make these… specifically for a “100 mile thanksgiving” potluck we’ll attend next month (if i can pull it off).
… and then, i was at ANOTHER potluck while out of town this weekend, and low and behold these muffins were there. they were DELICIOUS. everyone loved them! still can’t wait to make them myself 🙂
I’m thinking -try that recipe tonight! Sound just perfect w/a good soup. Need advice-would like to sub applesauce for sugar in a zucchini bread recipe. Any idea how to figure?
I don’t think I’ve ever had a savory muffin, but it looks delicious! I have a couple of sugar pumpkins that I bought at the grocery store that I was trying to figure out what to do with – think those will work?
New Zealand = Muffins: who would’ve guessed? I don’t think I would have, but these look awesome, and perfectly seasonal too. We have a lovely local feta cheese available at our farmer’s markets too, so I suspect these will be inevitable in my short-term future.
No way! Those look and sound amazing! I have to see where these ladies get their books printed. Very cute.
Wow–can’t wait to try this next week while on fall break. Thanks for posting!
These muffins look absolutely delicious! I will have to put these on my to-make list!
I am one of those savoury muffin lovers! Thanks for the lovely review and the great, season perfect recipe!
xoxo
bianca
Ani, APF is all purpose flour (or plain flour to Australians.)
@Jane-
My baking powder tin says 2 teaspoons to 1 cup, so that’s the standard amount. Perhaps you’re thinking of bi-carb (aka baking soda), or perhaps American baking powder is different to Australian?
Also, yes, as a few Australasian commenters have said already, funny to hear anyone surprised at the pumpkin and feta combo. It’s nice to realise Australia does have a unique food culture in some ways- just seems ‘normal’ to me.
HS: Thanks Ella, and yes @Jane, 4tsp. is the correct amount. Be sure to use aluminum-free.
Wow do these sound amazing! Thank you so much for sharing. I’m always on the lookout for a savory muffin. They make perfect snacks!
The picture being worth a thousand bites, I made these for dinner with 1/3 spelt, 1/3 ap, 1/3 wwp.
This sounds like a neat recipe. I like the way you can change the recipe and use the vegetable that is in season. I know that I will enjoy them.
Hi Heidi,
my name is Lorella, I am Italian and I live in Londor.
I made the muffins yesterday, 100 gr apf and 160 strong wholemeal flour, I used watercress instead of spinach as that was available. we loved them !!!! reallly relly nice !!
HS: Happy to hear you liked them Lorella, thanks for reporting back with your tweaks.
long time reader, first time commenter-
HOLY SH*T were these good. My husband and I have made every recipe from SuperNatural Foods at least once and now cook from your blog at least weekly- thank you thank you thank you, especially for this recipe – yumyumyum
So glad you liked them. And thanks for the nice note!
Am definitely going to try these, but can someone tell me what APF flour is? Thanks!
I absolutely luv feta, muffins and pumpkin. I would’ve never have thought of pairing pumpkin/feta. I can’t wait to try this! 🙂
What a great idea! Savory muffins are so delicious and you feel really good eating them without all the sugar.
Thanks for sharing such an interesting recipe and cookbook!
That looks seriously good !
I’ve never made savory muffins before, but am thinking these would be perfect on my Thanksgiving table. I may toss a little fresh rosemary into mine. THANKS – S
… might be yummy with cornmeal …
mmmmmm 🙂 I want to ad these to my soup sunday coming up, but I’m trying to figure out a good soup to accompany them..got any ideas??
HS: Hi Annie, I’m thinking about making them to go along this tomato soup next time.
Just wrote this one down. I love Feta in any form. The combo with pumpkin is new to me and looks great.
I’m gonna try this! It’s amazing!!!! 😀
I think that the word ‘yummy’ is an understatement! I’m not much of a baker, but will most definitely give these a go. I’ve previously combined roasted butternut squash and feta with tagliatelle and a drizzle of chilli oil, which is quite delish.
I know that I’m probably one of the hundreds to say this, but your photos and recipes are amazing Heidi. I receive them as a Web Clip on my email and seeing a new recipe adds such a spark to my dull working day.
This a great pic of the muffins. Totally inspires me to serve these with my Butternut Squash Soup this week. Maybe it will make the soup a hit for my young children. Their tastes do surprise me sometimes, for young ones.
The aussies have such a KNACK for pumpkin and feta! Drooling. Bookmarking.
Wow, these flavor combinations sound so interesting…pumpkin, feta, and mustard? I have never heard of savory muffins and I already regret the time I’ve lost!
Aaagh, itrs so lovely to see one of my favourite cookbooks discovered! And so far from home!!
When the link popped up…i knew it had to be from Martha goes Green.
Yay for Australia and good food. x
Savory muffins from a sweet cookbook! Beautiful!
These muffins are amazingly beautiful and delicious, I used butternut squash, cilantro and pumpkin seeds. Thanks Heidi!
How cute is that cookbook! These muffins sound so delicious, I love both pumpkins and feta cheese!
These look wonderful and I can almost smell them. I like to try new things that are good for you. I can not wait to make this. My family will love them.
I was in NZ seventeen years ago and had the most amazing variety of savory muffins at a tiny takeout cafe called Jazz Bar in Queenstown. They also made a fantastic cookie with chopped chocolate and pumpkin seeds, slivered almonds in a shortbread base.
I have searched for years to try and track down recipes from this spot and can’t wait to try these!
(And if anyone knows about this cafe would you please let me know – thanks!)
That cookbook looks so beautiful!
And mmm. Muffins.
I suspect that the feta/parmesan/pumpkin mixture would taste equally good on top fo a whole wheat pizza crust.
These sound amazing! I love the idea of a savory muffin. Might have to make these for Thanksgiving!
These muffins and the cookbook both look amazing. I feel like I have stumbled upon a gem this morning!
I love savory one-serving bread things. In Northampton there is this place that bakes Super Foccacias, which are muffin-sized foccacias adorned with an ever-changing array of delicious things, like prosciutto and caramelized onions or roasted red peppers and cheddar. Mmmm.
They are so perfect for packed lunches!
From the mediterranean myself. I love feta in bready things. Was thinking, what would this muffin taste like if instead of pumpkin you put fire roasted red peppers. I dear Serbian friend of mine made this once. Truly divine.
Keep eating feta.
thank you for posting about the cookbook! i am a fan of the homemade stuff too. do i need ANOTHER vegetarian cookbook? no. will that stop me from immediately placing an online order for “martha goes green?”
no.
love the blog, as always. you’ve saved me on many a hungry wednesday night.
Brilliant recipe – looking forward to making these to give my husband to take to work.
🙂 Mandy
I have pumpkin. I have feta. I WAS going to make spinach and feta muffins tonight, but now it’s going to be spinach, feta and pumkin. Can’t stand sweet muffins – never could. Thank you for this!
Robyn
Yay for Melbourne, Australia! What a gorgeous book and recipe. Darling illustrations too. Thanks, Heidi, for bringing this great book to my attention.
Heidi xo
These muffins look perfect for fall.
Thanks for sharing the cookbook. If and when I pt one together – this is a great model!
this is a nice new way to use pumpkins this season! besides pumpkin pie or bread. and i love the concept of a savory muffin, thanks for sharing this recipe! definitely going to try it.
Love the feta and pumpkin combo; I tried this tnite with goat cheese and it was fabulous too!
Thanks Heidi!
what a gorgeous book – I am going to see how these go with some dried chili flakes for a bit of a kick
agreed that the savoury muffins are definitely less common here in Australia – I’ll see if I can’t do something about that 🙂 (once we conquer savoury muffins, my next project will have to be the ubiquitous kiwi hokey pokey ice cream)
My children gave me Martha Goes Green for my birthday and the recipes are just fabulous. There are many great foodies down here in my home town Melbourne, Australia. Your posts are always good Heidi, really enjoy all your food!
Thanks
Sandi
Oops — I just re-read my post and meant to say:
1/3 APF in the ratio of flours.
Just sampled my first muffin after making your recipe tonight. I used 2/3 whole wheat flour (NOT ww pastry flour as recommended…didn’t have it) and 1/2 APF. It turned out a little spongey but otherwise they are great. I needed a little butter put on (while warm) and i think the flavor combinations all came together quite well!
My only confusion came with the black pepper: Heidi made it sound like you could really taste the black pepper but I don’t really. I wish I had added more but when I followed the directions, it wasn’t clear just how much should be mixed in in order to really clearly taste it once it’s baked. Some of us direction-follower types need things a bit more obvious. 🙂
Was really easy to make, too, which I love for a Sunday night! Can’t WAIT for more fall recipes! Thanks, Heidi!
Oh my goodness, I’m so excited! I love the combination of winter squash, feta, and Parmesan, and have been putting it into everything lately, from pasta, to calzones, to tarts, to omelets and I had just run out of ideas for what to do next. But now I know. I am making these tonight!!!
I love all of the savory pumpkin recipes circulating around the blogosphere lately. These muffins look and sound delicious! I recently posted my recipe for pumpkin mac & cheese, and after reading your post I think a bit of feta on top would have been a nice addition :).
OMG FANTASTIC! I just made them with GF flour and butternut squash! Wonderful! I had to tweet about it it was so good! I didn’t use sunflower seeds as I don’t care for them however it didn’t detract from the great flavor. It was perfect for a fall treat warm with a bit of butter. Soft flavors, I wasn’t looking for a strong punch but a great comfort food and this was perfect. THANK YOU!
Thanks for this recipe!! I just made these muffins and thoroughly enjoyed the smell of the baking squash (I used an organic Kuri squash). I also used basil instead of cilantro or parsley, because I had it on hand. I found them tasty but a bit salty. I found Jane’s comment interesting as I have never bothered to investigate baking powder to find out about the sodium. Using goat cheese or ricotta and leaving out the salt at the end would fix this little issue, I think.
Just too gorgeous can’t wait to try!:)
That cookbook looks amazing. So pretty to look at and the muffins and recipes look very tasty.
I love the idea of pumpkins in muffins! And good feta makes anything taste good, so definitely a winning combination. Thanks 🙂
I had just made what I call ‘silky-smooth squash soup’ for dinner last night. As I was checking out your latest post, I thought Aha! Another option for butternut squash.
I’m going to try a variation with what I have on hand: sweet potato, pomegranate seeds, goat cheese or feta. I found a great book at the library called Savory Baking by Mary Cech, Chronicle Books, 2009 with lots of interesting suggestions for making traditionally sweet baked goods into savory ones. It’s definitely worth checking out!
Thanks, Heidi, for this great website and for your cookbooks–your recipes have definitely inspired my own creativity in the kitchen and have clearly done so for a great many others as well. It’s very much appreciated!
I’ll definitely be trying these! I’ve used pumpkin and feta together before, together with puy lentils to make a salad and I think they really compliment each other. I really enjoy savoury muffins and as we move into pumpkin season, these will be great to try.
These are so delicious and easy to make. I am eating one as I type. Beautiful food Heidi, thank you so much for such inspiring recipes!
These muffins sound delicious! I’ve never tried the pumpkin-feta combination, but will definitely have to try. Thanks for sharing 🙂
neel–i agree on the bulgarian feta! i buy it all the time, and it’s exceptional. however, try the french sheep milk fetas, as well. they rate alongside the bulgarian.\!
I am always enticed by the notion of a savoury muffin but for some reason it hasn’t been enought for me to actually make one. These muffins though have such a desirable combination of vegetables and cheese that I know I’m going to to try these out asap!
Can’t wait to try these!
These look fabulous. Thanks. – Elizabeth Swigar
I tried them just now, they turned out great! I only added a little bit more Parmesan, chives and I used Kabocha pumpkin (the only kind of pumpkin available in Tokyo…) Thanks for the recipe!
Really like the big chunks in this savory muffin. I haven’t made a muffin that wasn’t sweet and sounds like I need to give it a try.
Holy cow! This is such a unique recipe!!
Heidi,
I love the rustic look of these muffins. These are great muffins for fall where pumpkin is in season and packed with flavor and nutrients. Adding feta is an amazing combo. I have a harvest salad on my site right now that has a similar combo with sweet potatoes and feta :-). Thanks for another awesome recipe!
These look and sound amazing! I love the chunks of butternut squash and feta peeking out the top! Super cute muffin tray too.
Heidi, lovely to see an Aussie book featured – and such a pretty one, too!
Pumpkin and feta were made to go together and I will be giving these ago very soon, indeed!
Wow, this is an amazing post! Beautiful, healthy, seasonal. Definitely a fave already. 🙂
Savory muffin fan right here!
These look like they’d be great with butternut soup!
On the menu tonite – using Spelt – high hopes!
Your savory muffins are always good, such as the cottage cheese ones!
Oh my. I am in heaven. Thank you for such a fab review and consequently, introduction to a self-published veggie book. Love learning the corners of the cooking realm. Love spiral bound, and, just to add to the mix, love, love, love the muffin tin too!
Hey Heidi,
I just finished a batch of muffins myself when I logged on to find further inspiration!
@Chris: I have been experimenting with a very basic muffin recipe using a 50/50 mix of Quinoa Flour and Quinoa Flakes (gluten free) both made by Ancient Harvest Brand Quinoa. I think it would work marvelously in these muffins, with lots of protein just from the flours. You may have to experiment to get them to rise as well as Heidi’s (the recipe I’ve been using calls for both Baking Powder and Baking soda.)
Pumpkin/Squash sounds like an amazing departure from Bananas or Pears….So excited to try it out!
this looks like a delicious savory muffin! great for fall 🙂
The muffins look so good. This is the perfect weather prepare them also…
Nice, a muffin recipe that sends the baked good packing from a breakfast treat to a substantial snack or mid-day meal. Thanks to our Aussie gal pals and you Heidi for sharing this gem of a recipe.
I may have to substitute kale for spinach — um, that will be one chewy muffin. Cheers!
This website is overwhelmingly inspiring!
Thank you 🙂
I’m buying this adorable cookbook and making those muffins!
I’m not normally much of a savory muffin person but I’d make an exception for these! It’s like a whole vegetarian meal in a muffin!
As another NZ’er here is my twopence worth. As many have said savoury muffins are everywhere here – some very good and some not so good. Pumpkin and feta is pretty mainstream.
Re pumpkin (as we call them) varieties, we usually differentiate. Crown is the big grey standard pumpkin. Butternut is the gourd shaped cream skinned one and Buttercup is the flatter smaller green skinned one and my personal favourite. I think it has the best texture.
As along time savoury muffin maker there are 2 things that should NEVER be put in a muffin – tomato and spring (green) onion. They both discolour and disintegrate into a horrible slimy texture. So for the person who wanted a flavour boost try something else other than spring onion. Maybe stronger feta or a robust herb, finely chopped rosemary, oregano or marjoram will work.
Rebecca don’t be “scared” of our food in NZ. It’s brilliant! The only thing to be scared of is getting fat as many ex-pats do when they come here
these muffins look like a dream come true. and the book looks beautiful!
I will so be trying these! These look wonderful 🙂
Heidi,
Another great recipe. Just finished eating three. I made a few substitutions: pumpkin seeds instead of sunflower and delicata squash instead of pumpkin. I thought they were good but could maybe use a bit more flavor, although it could just be the squash I used.
I lived in New Zealand for six months last year and totally remember the savory muffins. They were everywhere. This made me reminisce about my lovely time there.
those look so good
Oh…..
Wow, thank you!! I am about to move to New Zealand for ten months, and I am a bit scared of the food scene over there. This just made my day, plus these look super yummy. I am going to give them a shot before I head down under. From reminding me about my home (SF) to helping me prepare for my future, thank you!
I haven’t made many savory muffins but I can’t wait to try these!
Something creative! Yay!
But PUMPKIN seeds instead of sunflower, coarsely chopped if need be, dontcha think? In my experience with Australian recipes (all during my time in India), they called for at least twice as many eggs as we would use. So I wouldn’t worry about going vegan–subbing ground flax for eggs here.
I have to confess that this is a combination I haven’t seen before but I’m intrigued… and anything with pumpkin has to be good!
Oh these look amazing!
Just made these for breakfast and they were lovely. Baked up just like the photo, with flecks of green from the spinach and golden cubes of squash.
They were tasty, but despite all the cheese, seeds, and veg, I thought they could still use a flavor boost. (Full disclosure: I did use a soft goat cheese instead of feta, and GC probably isn’t quite as salty.) Any suggestions on how to make them a bit more punchy? I was thinking chopped green onions, or maybe a spoonful of thyme or rosemary?
Can’t wait to try the muffins.
May I ask where you found the gorgeous muffin tin?
Also, the olive shortbread has been a BIG hit in my circle. 🙂
HS: Happy to hear it Karen. I picked the muffin tin up at a flea market. Love metal baking tins.
The recipe looks interesting but.. I wonder about the use of FOUR teaspoons of baking powder? For two cups of flour? Really? I think the maximum I’ve normally seen used is two tsp for that amt of flour. Add to that the salt and the feta and it seems as if these babies would not only be savoury but very salty. (I’m not a big fan of large amounts of baking powder, I can taste it in food, plus the high amt of sodium isn’t the healthiest).
I wouldn’t mind trying this but have my doubts about the massive amt of baking powder..
I’m vegan and was wondering how to replace the eggs. I’m usually a flax seed girl in these situations, but I get nervous when there is more than one egg to be replaced. Any thoughts on how to do this in a savory bread application?
these muffins looks so delicious!
have a nice time!
Paula
I also demand you use Bulgarian sheep’s milk feta, because it is the best. Nothing else even compares to it (not even Bulgarian cow’s milk feta). Being engaged to a Bulgarian, you get to know the best kind of feta very quickly, and no that Greek stuff does not even compete 🙂
Heidi ever since you published the Maranui salad recipe with butternut squash and garbanzo beans I have been so thankful you went to New Zealand, because when I went all I could cook to save my life was Indian food. Now that you publish these recipes it allows me to use my cooking skills to relive my times abroad. While I hitchhiked through New Zealand I sustained myself through fish and chips, fruit, and many many savory muffins and pies. Now that I actually know how to cook and bake I can totally recreate this wonderful treat.
And to Kee, holy **** yes serve this with soup. My favorite soup with pumpkin muffins was straight up old-fashioned tomato vegetable soup. It doesn’t even matter what veggies you have (but beans are the best) but I could live off a pot of that soup and a dozen muffins every few days.
I just realized reading this that I’ve never even tried a savory muffin. This may be the start of a whole new baking obsession. Thanks!
Hi Heidi, as another commenter stated, your use of butternut squash is probably spot on – we call everything pumpkin down here, I usually use butternut for recipes calling for pumpkin anyway since it’s easier to handle. Savoury muffins are definitely widespread in NZ, but not so much in Australia. There are savoury scones, but not many muffins…pumpkin and sweet potato are also crazily popular over there, pumpkin is dearly loved here as well, especially in vegetarian dishes. I’m thinking a pumpkin/ricotta/basil muffin would be good.
I love feta and their are so many varieties of pumpkins or squash that are in season here in PA. What a perfectly interesting recipe and I love savory breads. The ingredient that got my attention is the mustard. I use lots of mustard in my kitchen but not usually in breads.
Lovely recipe and inspiration.
I’ve been seeing so many sweet pumpkin recipes that it’s nice to see a savoury version for a change.
These look tempting!
mm..this looks so delicious. i’m a big fan of savory muffins, and i have a butternut squash in my kitchen that’s waiting to be used! thanks for the lovely recipe.:)
Hi Heidi,
So awesome to see one of our recipes on 101 cookbooks, and the muffins look great in your beautiful muffin tray!
Yep savoury muffins are definitely an NZ thing… Rosie, Jess and I are all from NZ originally, and although you can find them in Australia, they are nowhere near as popular as they are back home. In fact when I first moved over it took a bit of getting used to.. not having a range of Savoury muffins to choose from in every cafe I walked into was almost enough to make me reconsider my move!
Thanks again for featuring the recipe, it’s so neat to see someone else’s interpretation of the dish! x
HS: Thank you Ruth, and again, congrats to the three of you. The muffins were a big hit, and the book is super cute. Can’t wait to see what you do next.
Australians don’t call things “squash”. It’s all pumpkin (ex butternut pumpkin etc.) as they don’t have traditional jack-o-lantern pumpkins here, they generally mean butternut squash or jap pumpkin when they refer to “pumpkin” in a recipe. So your sub isn’t really that far off!
NZ was the first place I found savoury muffins too, but it’s also an Aus thing. Delicious, I must make these.
What the wha?! Genius.
I might just go veggie for these bad larrys.
Wow, savory muffins sound amazing! I’ve got a butternut and a kabocha lying in wait on my counter . . . I think one of them is destined for muffin greatness =)
Pumpkin and feta — what a wonderful idea! I do so love butternut squash, too, so I might have to folow your lead with the substitutions. In any event, what a lovely dish, and a wonderful post.
What a beautiful looking book – I can’t wait to get my hands on a copy. And I agree with Emm – your muffin tins are gorgeous!
It was funny to see this come through my google reader, as I got my copy in the post yesterday! I really love the look and feel of it. And I also already have a bunch of recipes earmarked!
It’s also interesting that some people are surprised at the combo of feta and pumpkin – probably because pumpkin and feta risotto is such a veg staple at cafes where I live!! 🙂
I would have never combined the 2 – what a fabulous combo!
These savory muffins are perfect for right now and healthy too 🙂 Btw, I love the muffin tin. Is it from your recent trip to Italy?
HS: Hi Nisrine, thanks. I picked it up at a flea market here at home. I see them every now and then for a few dollars.
I would never consider feta and pumpkin as a combo – but hey they look great so maybe I’d like them after all! I was surprised to see cilantro as an ingredient – it’s flavor must be less intense when cooking.
These are like a complete meal- whole grains, vegetables, protein! They look delicious. Heidi (or anyone else), what would you serve with these?? I am thinking some kind of soup…
Great recipe thanks Heidi. I love that you have used an Australian cookbook. Pumpkin/squash and feta is definitely a stock standard combo down here. Great as a risotto mix too.
I might try these with some cornmeal added to the flour mix, with swiss chard, and grated gouda cheese seeing that is what I have in my fridge.
Hey Heidi, So stoked you love the book. I knew you would! Pumpkin and feta feature in EVERYTHING here in New Zealand so it’s funny to hear people say they would never of thought of that combo, actually feta seems to be put in everything, fullstop. Rosie will be excited to see your review, I know she’s been hanging out as much as I have to see it. Love Love Love your muffin tins 🙂
HS: Thank you Emm for tipping me off to it! Love seeing what you guys are up to in your kitchens down there.
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