Ingredients
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- 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
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Directions
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- 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.
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