Savory Pumpkin and Feta Muffins Rating: 6
I made Pumpkin Pie Oatmeal for breakfast earlier in the week and had left over pumpkin puree that needed to be used up. I was inspired by Heidi Swanson's Pumpkin and Feta Muffins at 101 Cookbooks but used a puree friendly recipe I found at The Little Foodie.
I substituted yogurt for the sour cream, omitted the honey, and used whole wheat flour. I added a slight 1/2 cup of feta for the cheese and a large, overflowing handful of fresh spinach that I then chopped fine. I did use some black pepper.
The muffins were a bit dry and I feel that they were a touch too salty when I came upon the bits of feta. I won't make these again but they are okay. Maybe I'll get gutsy come autumn and try Heidi's recipe.
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