Savoury Sourdough Breakfast Muffins

Step 1
Preheat the Oven: Preheat the oven to 180°c and line your muffin tray with muffin cases.

Step 2
Prepare the Pumpkin: Cut off the rind, scoop out the seeds and chop into 1x1cm cubes. Roast the pumpkin with a bit of olive oil on a baking tray in the oven or in an air fryer for about 20 mins or until golden and tender.

Step 3
Mix the Wet Ingredients: In a large bowl, combine the wet ingredients; sourdough discard, eggs, olive oil, garlic and Greek yoghurt. Mix until smooth and combined.

Step 4
Add the Dry Ingredients: Add the dry ingredients to the bowl; plain flour, baking powder, salt, thyme and rosemary. Mix until just combined.

Step 5
Fold in Add-Ins: Once the pumpkin is cooked, place it in the mixture along with the diced feta. Fold gently to combine, trying not to break up the pumpkin.

Step 6
Fill the Muffin Cases: Spoon the batter into the prepared muffin cases, remembering to leave a bit of space for the muffins to rise. Finish by sprinkling each muffin with pepitas.

Step 7
Bake the Muffins: Bake for 20-25 minutes or until golden brown and a skewer inserted comes out clean. Note that the pumpkin and feta will be wet, you just don’t want wet muffin mixture.

Step 8
Serve and Enjoy: Cool slightly before serving and enjoy with a thin spread of salted butter.