Butternut Squash, Sun dried tomatoes Muffins

Butternut Squash, Sun dried tomatoes Muffins recipe συνταγή αλμυρά μάφινς με φέτα λιαστή ντομάτα κίτρινη κολοκύθα Γαβριήλ Νικολαίδης Cool Artisan

Ingredients

  • 6 eggs
  • 250g . margarine or butter
  • 50g . sugar
  • 100g . yogurt
  • 400g . farina flour self rising
  • 500g . Butternut squash baked in the oven until tender and cut into small cubes
  • 1 onion chopped
  • 1 tsp . tablespoons olive oil
  • 5-6 sundried tomatoes , chopped
  • 1 cup grated Gruyere
  • 1 cup crumbled feta cheese
  • 1 tsp dried thyme or fresh if you have
  • 1 tsp . tsp salt
  • 1/2 tsp. tsp salt , freshly ground pepper

 

Butternut Squash, Sun dried tomatoes Muffins recipe συνταγή αλμυρά μάφινς με φέτα λιαστή ντομάτα κίτρινη κολοκύθα Γαβριήλ Νικολαίδης Cool Artisan

Directions

  • Sauté the onion in olive oil until soft and leave aside.
  • Stir in the cooked pumpkin cubes, the sundried tomato, sprinkle with thyme and a little salt and stir.
  • Preheat your oven to 180°C .
  • Grease the muffin pan and dust in some flour.
  • Beat margarine with sugar at medium speed of mixer until fluffy and add the yogurt and eggs gradually untill you have a fluffy and homogenous mixture.
  • Mix the flour with the salt, thyme and pour over the egg mixture, stirring with a spatula.
  • Add the grated gruyere, the mixture of butternut squash, freshly ground pepper and finally the feta cheese.
  • Stir until the mixture is smooth.
  • Transfer the mixture into the greased pan.
  • Bake in preheated oven at 175°C for 30-40 minutes, until golden brown and cooked inside.
  • Check after 25 minutes dipping in the center a skewer or knife.
  • It must come out dry.
  • Remove the muffins from the oven and allow to cool before serving.

Butternut Squash, Sun dried tomatoes Muffins recipe συνταγή αλμυρά μάφινς με φέτα λιαστή ντομάτα κίτρινη κολοκύθα Γαβριήλ Νικολαίδης Cool Artisan

 

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