Chorizo & Pumpkin Muffins
with Fetta & Pepitas | Serves 8+
Now we present to you a savoury twist on a dessert-time classic! These chorizo and savoury pumpkin muffins pack a flavourful punch and have been topped with fetta and pepitas for some much-needed crunch.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 bag
Peeled & Chopped Pumpkin
1
brown onion
½ packet
mild chorizo
(May be present: Soy, Milk, Sulphites. )
2 clove
garlic
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut. )
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
pepitas
(May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
1 sachet
Aussie spice blend
packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1
egg
(Contains Egg;)
1 cup
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. Grease an 8-12 hole muffin tray. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil and toss to coat. • Roast until tender, 25-30 minutes.
• While the pumpkin is roasting, thinly slice brown onion. Finely chop mild chorizo (see ingredients) and garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and onion, stirring, until golden, 6-8 minutes. Add garlic and cook until fragrant, 1 minute. Set aside to cool.
• In a large bowl, add basic sponge mix, Aussie spice blend, the egg, the milk and Greek-style yoghurt. Mix until just combined.
• Add roast pumpkin, cooked chorizo and onion to the bowl and gently mix to combine.
TIP: Don't worry if the pumpkin starts to break-up!
• Divide batter evenly between muffin tray holes, filling each to the top (you should get 8-12 muffins). Top with fetta and sprinkle with pepitas. • Bake until golden brown, 20-25 minutes. • Set aside to cool slightly in the tin.
• Transfer chorizo and pumpkin muffins to a serving platter. Enjoy!