John Myers
Contents
show
Ingredients
*** SPREAD ***
- 250 g Feta
- 2 Eggs
- 1 cup Instant oat flakes = 95 g
- 190 g Flour
- 1 tsp Baking powder
- 2 tbsp Olive oil
- Salt
- Black pepper
- Chopped chives - I had TK
- 50 g Pumpkin seeds without shell
Instructions
- Preheat the oven to 200 * C, line a tray with baking paper.
- Wash the pumpkin, depending on the type used, peel it if necessary, cut into large pieces and place on the baking tray. Brush the pumpkin pieces with olive oil, season with salt and pepper.
- Put in the oven and bake until the pumpkin is quite soft. Take out of the oven and let it cool down for about 10 minutes so that you can touch it with your hands.
- Put the pumpkin in the food processor, add 2 tablespoons of olive oil and process into a smooth, homogeneous mass. Add the feta, eggs and chives and process again to a homogeneous mass.
- Mix the oat flakes, flour and baking powder in a bowl, add to the pumpkin mixture and only process briefly until everything is well mixed. Now season - carefully with the salt, because of the feta! Best to try!
- Lower the oven temperature to 180 * C !! Fill the mixture up to 3/4 high in muffin molds, sprinkle with pumpkin seeds, bake for approx. 45-50 minutes.
- Take the molds out of the oven, let them cool down a little, remove them from the molds and brush them with a little olives.
- My tip: Under no circumstances do without the pumpkin seeds - they give the muffins an extra kick.
Nutrition
Serving: 100gCalories: 382kcalCarbohydrates: 26.3gProtein: 13.9gFat: 24.6g
