It is cold, really cold, like in the teens cold. I braved the temperatures, all bundled up and went for a sunny, blue skied walk. The fresh air and the sunny blue sky with a wintery serene landscape are marvelous. To warm up, the evening TV program promised Giada in Bora Bora, the Golden Globes and a preview of Kim’s marriage swan song. I bowed out of (watching) the Golden Globes this year and instead baked a double batch of my favorite savory muffins. I still had a block of sheep’s milk feta cheese from the farmers market but I was out of almond milk and baby spinach. Instead I used kale and real milk. I baked 2/3 of the dough as regular sized muffins and 1/3 as mini muffins. These feta kale butternut squash muffins definitely deserve a Golden Globe!
Feta Pumpkin Spinach Muffins (single batch):
- cooking spray (for the muffin pan)
- 1 TB olive oil
- 255g butternut squash,peeled, and cut 1/4-inch cubes
- salt and pepper to taste
- 2 cups of raw curly kale, stripped from stems, finely chopped
- 100g cubed feta (full-fat), also cut into same sized mini cubes as butternut squash
- 2 teaspoons whole-grain mustard
- 2 large organic free range eggs, lightly beaten
- 180 ml milk
- 1 cup all-purpose flour
- 1 cup quinoa flour
- 4 teaspoons aluminum free baking powder
- 1/2 teaspoon fine-grain sea salt
Preheat oven to 405F / 200C, with rack in the top third. Grease a 12-hole muffin pan and a 6-hole muffin (or a 24 hole mini muffin pan and a 6 hole regular muffin pan) and set aside.
Sprinkle the olive oil, salt and pepper over the cubed squash. Arrange in a single layer on a baking pan and bake for 15-20 minutes so that the squash is mostly cooked, but not mushy or dry. Set aside to cool. In a pot, heat water with some salt, and once boiling, shortly blanch the kale for 1 min. Remove kale from the hot water with a sieve, rinse with cold water and squeeze out as much water as you can. Set aside.
In a bowl beat the eggs, mustard and milk together; stir in some fresh ground black pepper and about a 1/2 ts of salt. Separately, sift the flours, baking powder and salt into a bowl, and mix well. Pour the wet ingredients to the dry ones and mix until smooth. Fold in gently the kale, feta, and the butternut squash.
Spoon the mixture into the prepared muffin pans, filling each hole 3/4 full. 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.
Nutritional information: 1 mini muffin, 45kcal.