Pumpkin, Bacon, And Feta Muffins

• 2 tbsp olive oil
• 3 oz bacon (about 3 slices), chopped
• 1 clove garlic, minced
• 7 oz pumpkin, peeled, deseeded, grated (about 2 cups)
• 2 1/2 cups self-rising flour
• 1/2 tsp salt
• 1/4 cup grated Parmesan
• 3 oz feta, crumbled
• 1 None large egg, lightly beaten
• 1 cup buttermilk

1. Preheat oven to 375u0b0F. Line a 12-cup muffin pan with paper liners.
2. Heat half the oil in a non-stick skillet on medium heat. Add bacon; cook for 1-2 mins, until starting to brown. Add garlic and pumpkin; cook, stirring occasionally, for 5 mins, or until pumpkin is soft. Remove from heat. Cool.
3. Sift flour and salt into a large bowl. Stir in Parmesan and three-quarters of feta. In a separate bowl, whisk together egg, buttermilk and remaining oil, until combined. Season with salt and pepper.
4. Add buttermilk and pumpkin mixtures to flour mixture. Using a large metal spoon, stir until just combined. Do not over-mix.
5. Spoon mixture into prepared liners. Scatter remaining feta over tops of muffins. Bake for 20-25 mins, until a skewer inserted comes out clean.
6. Let cool in pan for 5 mins, then turn out on to a wire rack. Serve warm or at room temperature.

olive oil, bacon, clove garlic, pumpkin, flour, salt, parmesan, feta, egg, buttermilk

Taken from recipes-plus.com/api/v2.0/recipes/25121 (may not work)