Pumpkin & Feta Muffins with Chilli Honey Drizzle

Prep time: 35 mins | Serves: 8

Ingredients

For the Muffins

• 250g plain flour

• 8g baking powder

• 4g sea salt

• 2g ground black pepper

• 200g roasted pumpkin, mashed

• 100g feta cheese, crumbled

• 60g unsalted butter, melted

• 100g milk

• 60g natural yoghurt

• 2 eggs (100g)

• 10g fresh thyme leaves (optional)

• 20g spring onion, finely sliced

For the Chilli Honey Drizzle

• 40g runny honey

• 2g chilli flakes

• 5g lemon juice

Method

1. Preheat your oven to 180°C and line a muffin tray with 8 cases.

2. In a bowl, whisk together the flour, baking powder, salt and pepper.

3. In a separate bowl, mix the pumpkin, butter, milk, yoghurt and eggs until smooth.

4. Fold the wet ingredients into the dry mix, then gently stir through the feta, thyme and spring onion.

5. Divide the batter evenly between the muffin cases and bake for 22–25 minutes, until golden and firm to the touch.

6. For the drizzle, gently warm the honey, chilli flakes and lemon juice together until fragrant.

7. Brush or drizzle the warm chilli honey over the muffins before serving.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4. Reheat gently in the oven before serving. Keep any leftover chilli honey covered at room temperature for up to 1 week.