I originally highlighted this recipe in 2010, and revisited it last week. So good! You all know by now, I love self-published cookbooks. Particularly ones with a strong point of view, thoughtful design, and inspired recipes. In that spirit, I have a gem to share with you this afternoon. It is a light-hearted little cookbook titled Martha Goes Green, created by a media-savvy trio of friends in Melbourne, Australia. The book includes a recipe for these sunflower seed and spinach-flecked pumpkin feta muffins. Savory muffin fans, you know who you are, these don’t disappoint.
Other things to know about these muffins from people who have baked them over the years:
Michele says, “I froze a bunch, so wanted to let you all know they freeze well. And, while this is probably obvious, they need to be stored in the fridge. I forgot they weren’t “regular muffins” and just left them in a container on the counter and the cheese went bad.” Julia noted, “I only had fresh dill instead of the parsley and asiago in place of the parmesan. Was still really tasty.” There are a bunch of other ingredient swap suggestions in the comments along with people reporting back on gluten-free and vegan versions!
Continue reading Seeded Pumpkin and Feta Muffins on 101 Cookbooks