Pumpkin, Bacon and Pea Muffins

Sometimes the source of my food ideas is a book or a conversation, and other times from somewhere as straight forward as my supermarkets freebie food magazine.  You’d be pleasantly surprised by the caliber of the ideas if you can get past the blatant marketing that drives most of the content.

This recipe took my fancy as pumpkins are in season and well priced at the moment and I’m continuously looking for ideas of things I can make quickly for lunches in the time it takes for a 7 month old to nap.  What I like about these muffins is the little extra healthy bits included for texture like the polenta and pumpkin seeds, but also that it’s a good combo of treat (bacon) with healthy (vegetables) to make a delicious snack that would be as home in a lunch box or picnic as it would be for a Sunday breakfast or to accompany a steaming bowl of soup.

I did find them a little on the salty side and would probably add cracked pepper to try and balance the flavor next time and omit either the bacon or feta cheese.   I also wouldn’t hesitate to mess with the recipe further and add grated carrot, sunflower seeds or some fresh herbs.  It’s a recipe that lends itself to testing your creativity it the kitchen and for anyone that follows this blog regularly you’ll know I like that.

This time though, with no spinach in the house I used peas and think the result was yum, even Will was happy to have a nibble when he woke up from his sleep.img_4456

Pumpkin, Bacon and Pea Muffins

Recipe adapted from Coles Magazine (May 2016)

  • 3/4 cup milk
  • 1 cup grated pumpkin
  • 1 1/2 cup plain flour
  • 3 tsp baking powder
  • 1/2 cup peas
  • 2 eggs
  • 2 rashers of bacon
  • 1/2 cup cornmeal (polenta)
  • 80g unsalted butter
  • 100g feta cheese, crumbled
  • 1/4 cup pumpkin seeds (pepitas)
  • 1 tbl sp psyllium husks

Preheat your oven to 180c and line a muffin tin with patty pans or baking paper.

Finely slice the bacon and cook until browning. Remove from the heat and set to the side on some paper towel.

In a large mixing bowl place the flour, baking powder and cornmeal.  Combine and then add your butter, cut into small cubes.  Rub the butter into the mix until it forms a texture like bread crumbs.

To the mix add the bacon, pumpkin, feta, peas and stir through. In a separate bowl or jug, mix the milk and eggs and beat with a fork. Pour into the mixing bowl and stir to just combine.

Spoon the mixture evenly into the muffin tin and bake in the middle of the oven for approximately 35 minutes or until turning golden brown. Remove and cool on a cooling rack before serving slightly warm or at room temperature.

Serve on their own or with a spread of butter.

Shared with Love,

Leah xxx

4 Comments Add yours

  1. I saw these in the Coles magazine Leah and also cut out the page for experimentation – lucky for me you did it first and they look just as good!

    Liked by 1 person

    1. Leah says:

      Thanks Laura! Worth making I think but I’d cut down on the salty stuff a little for my personal tastes. Good texture though 🙂

      Liked by 1 person

      1. Agree Leah I was already planning to switch out the bacon with something more saintly!


  2. ladyredspecs says:

    Haven’t made muffins for ages, these look good enough to eat xx


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