Pumpkin feta muffins

difficulty
45 min.
total time

Ingredients for 4 persons

  • 25 g Pumpkin seeds
  • 62.5 g Butter
  • 50 g Feta
  • 100 g Yoghurt
  • 100 g Flour
  • 2 Eggs
  • 1.5 TBSP Brown sugar
  • 0.5 TSP Salt
  • 0.5 Pack Baking soda
  • 75 g Kühne pumpkin cubes
  • 1 TBSP Oil
  • 100 ml Kühne yoghurt dressing

Preparation

Toast the pumpkin seeds in a frying pan without oil over medium heat for about 5 minutes. Melt the butter in a small saucepan and allow it to cool slightly. Crumble the feta with your fingers. Preheat the oven to 175 °C.

Mix the yoghurt, flour, eggs, brown sugar, salt and baking powder with an electric hand mixer until smooth. Add the feta, toasted pumpkin seeds and KÜHNE diced pumpkin, then fold gently into the mixture.

Grease muffin tins with oil and fill each one two-thirds full with the batter. Bake for about 25 minutes until golden brown.

Allow the muffins to cool slightly, then remove from the tin and place on a wire rack to cool completely. Repeat the process with the remaining batter until all muffins are baked.

Serve with KÜHNE yoghurt dressing as a dip.

Recipe advice

To check if the muffins are done, insert a wooden skewer into the centre of one and pull it out — if it comes out clean, they’re ready.

Nutritions

  • Calorific value

    ca. 464 kcal (1938 kJ)

  • Protein

    9 g

  • Fat

    33 g

  • Carbohydrates

    35 g