Chorizo & Pumpkin Muffins
with Fetta & Pepitas
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Ingredients
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Peeled & Chopped Pumpkin
1
Red Onion
1 packet
Basic Sponge Mix
(Contains: Gluten, Wheat; May be present: Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Pepitas
(May be present: Soy, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
2
Garlic
1 packet
Fetta Cubes
(Contains: Milk;)
1 sachet
Aussie Spice Blend
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Grease an 8-12 hole muffin tray. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 25-30 minutes.
• While the pumpkin is roasting, thinly slice brown onion. Finely chop mild chorizo (see ingredients) and garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and onion, stirring, until golden, 6-8 minutes. Add garlic and cook until fragrant, 1 minute. Set aside to cool.
• In a large bowl, add basic sponge mix, Aussie spice blend, the egg, the milk and Greek-style yoghurt. Mix until just combined.
• Add roast pumpkin, cooked chorizo and onion to the bowl and gently mix to combine.
TIP: Don't worry if the pumpkin starts to break-up!
• Divide batter evenly between muffin tray holes, filling each to the top (you should get 8-12 muffins). Top with fetta and sprinkle with pepitas. • Bake until golden brown, 20-25 minutes. • Set aside to cool slightly in the tin.
• Transfer chorizo and pumpkin muffins to a serving platter. Enjoy!
