Monday, July 16, 2012

Pumpkin and Feta Muffins

Both the Hub and I enjoyed these savory muffins from the website 101cookbooks.com. It calls for two cups of flour, but gives you options of which type to use. I used 1 1/2 cups of spelt flour and 1/2 cup of whole wheat pastry flour. But with roasted pumpkin, baby spinach, cilantro, sunflower seeds, parmesan and feta cheeses and mustard, you hardly notice the flour. The recipe makes 12 muffins.

Notice the bacon in the spinach salad we ate with the muffins. I made that out of tofu and Pensey's Mitchell Street seasoning. The Hub just loves it when I do things like that. lol. No in all fairness, he's been a very good sport over the years, not only with this pumpkin blog, but everything I cook.



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