Tuesday, October 1, 2013

Harvest muffins with kuri squash, Swiss chard and feta (GF)

It was time to make muffins again, savory muffins, to take to work when the hunger strikes. I tried a new combination of an old favorite, the spinach butternut squash and feta muffins. This time I used winter chard, roasted kuri squash, fire-roasted red bell pepper, kalamata olives and feta. The theme was ‘Greek muffin’. The baby spinach is best option for this muffin, it holds its texture and adds a nice subtle flavor, but if you are out of baby spinach, kale and and Swiss chard will do.


Swiss chard, squash and feta muffins (gluten-free)
  • cooking spray (or butter for the muffin pan) (makes ca 16-18 muffins)
  • 1 TM of olive oil
  • 255g cubed kuri/sunshine winter squash, cut 1/2-inch cubes
  • salt and pepper to taste
  • 4-6 large Swiss chard  leaves, chopped (stems discarded)
  • 1/4 cup sunflower seeds kernels, roasted, unsalted
  • 1/4 cup kalamata olives, chopped
  • 1 roasted sweet red bell pepper, cut into small dice
  • 100g  cubed sheep milk feta (full-fat)
  • 2 teaspoons whole-grain mustard
  • 1 TB chopped fresh oregano (or 1/2 TB dried)
  • 2 large eggs, lightly beaten
  • 180 ml non-flavored almond milk
  • 1.5 cups gluten-free all purpose baking mix (or regular all-purpose flour)
  • 0.5 cup almond meal
  • 4 teaspoons aluminum free baking powder
  • 1 teaspoon fine-grain sea salt
  1. Preheat oven to 405F / 200C, with rack in the top third. Grease 2 12-hole muffin pans and set aside.
  2. Arrange raw cubed kuri squash in a single layer on a baking sheet lined with aluminium foil, drizzle with olive oil, salt and pepper, and bake for 15 - 25 minutes so that the squash is mostly cooked, but not mushy or dry. Set aside to cool.
  3. In a bowl beat the eggs and almond milk together, and add the mustard. (Tip: instead of salt, I often add 1 TB of feta brine).
  4. In another bowl, mix the flour and baking powder, add in some salt and a generous dose of freshly ground black pepper,
  5. Add flour to the egg liquid and mix until smooth.
  6. Gently fold in the Swiss chard, sunflower seeds, olives, red bell pepper, and  feta. At last, fold in the baked squash.
  1. Spoon the mixture into the muffin prepared pan, filling each hole 3/4 full.
  2. 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. 

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