My old friend Christine turned me on to this wonderful recipe for Pumpkin and Feta Muffins over at 101 cookbooks that she made for her CSA potluck. I had some time today so I thought I would give them a try. My only problem was I didn’t have any feta, parmesan or sunflower seeds so I made them with some smoked organic cheddar I had lying around and left out the sunflower seeds. I also used Delicata Squash instead of Acorn. My variation was pretty darn good (pictured above) and the smokiness of the cheddar made them smell like bacon when I pulled them out of the oven. I can’t wait to go shopping and try the real deal though.
Yay! I’m glad they turned out. I’ve made them twice and found the recipe to be super flexible. I followed the recipe the first time (but used butternut squash, not pumpkin). But the second time, I didn’t have the sunflower seeds or cilantro, but I had arugula from the CSA. Turned out great. Though I found that I liked them better when I added a bit of curry powder, more salt, and red pepper.
I’m glad you tried them though!
They were good. I can see many variations of these in my future. I’ll have to try it with arugula that sounds delicious.