Name: Chorizo, pumpkin, capsicum and feta muffins
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 2 1/2 cups self-raising flour; 1 Tsp sweet paprika; Sea-salt flakes and freshly ground black pepper, to season; 1/2 cup grated tasty cheese; 2 free-range eggs, lightly beaten; 1 cup milk; 125g butter, melted and cooled; 200g Kent pumpkin, peeled, cut into 1cm pieces; 2 Tbsp extra virgin olive oil; 1 small red capsicum; 125g chorizo; 1 small brown onion, cut in thin wedges; 200g Greek feta, crumbled; 2 Tbsp pepitas

A bit of chorizo and feta with pumpkin is a match made in heaven. And if it’s all contained in one muffin? Pure bliss.

Try out this recipe for your next after-school snacks, and watch them disappear as quickly as you put them on the plate.

Ingredients

2 1/2 cups self-raising flour

1 Tsp sweet paprika

Sea-salt flakes and freshly ground black pepper, to season

1/2 cup grated tasty cheese

2 free-range eggs, lightly beaten

1 cup milk

125g butter, melted and cooled

200g Kent pumpkin, peeled, cut into 1cm pieces

2 Tbsp extra virgin olive oil

1 small red capsicum

125g chorizo

1 small brown onion, cut in thin wedges

200g Greek feta, crumbled

2 Tbsp pepitas

Method

Preheat oven to 220°C fan-forced (240°C conventional). Line a 6-hole, 3/4-cup capacity Texas muffin pan with cases.

Line a large oven tray with baking paper. Toss pumpkin and half the oil on the tray. Bake for 15 minutes until almost tender (see Cook’s tips). Cool.

Reduce oven to 180°C fan-forced (200°C conventional).

Meanwhile, cut 12 thin strips from capsicum and set aside. Finely chop remaining capsicum.

Halve chorizo lengthways, then halve again to make quarters. Thinly slice chorizo quarters. In a small frying pan, heat remaining oil on medium heat. Cook chorizo, onion and chopped capsicum for 5 minutes until softened. Remove from heat and set aside to cool for 5 minutes.

Sift flour, paprika and a pinch of salt into a bowl. Stir in cheese.

Whisk eggs, milk and butter in a jug until combined.

Make a well in centre of flour mixture. Pour in egg mixture. Gently fold cooled pumpkin, chorizo mixture and half the feta into batter. Stir until just combined. Spoon batter into cases.

Top muffin batter with reserved capsicum strips and scatter with pepitas.

10.

Bake for 25-30 minutes or until a skewer inserted into centre comes out clean. Cool on wire rack. Crumble remaining feta over top of the muffins before serving.

Cook’s tip

Ensure pumpkin isn’t too tender when baked. It will continue to cook in the muffins. If you wish to make this recipe meat-free, simply omit the chorizo.

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Breakfast muffins

Gluten-free savoury muffins

Bacon, zucchini and tomato muffins

Kathy Knudsen

Ingredients

Method

Cook’s tip

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