Mini Squash, Feta And Buttermilk Muffins - cooking recipe

Ingredients

1 tbsp vegetable oil
1 None small red onion, cut into thin wedges
1/3 cup gluten-free self-rising flour
3 tbsp butter, chopped
10 oz cooked squash, mashed, cooled
5.25 oz feta cheese, crumbled
1/3 cup buttermilk
1 tbsp pine nuts

Preparation

Preheat oven to 400\u00b0F. Grease 8 mini loaf pans.
Heat oil in a small frying pan over medium heat. Cook onion, stirring, for 5 mins, or until soft. Set aside.
Sift flour into a large bowl. Using fingertips, cut in butter. Add squash, 1/2 the onion and 1/2 the feta. Mix in enough buttermilk for mixture to form a soft sticky dough. Turn out onto a lightly floured surface. Knead to combine (dough should still be soft and sticky). Divide into 8 pieces. Press into prepared pans. Sprinkle with pine nuts and remaining onion and feta. Bake for 25 mins, or until golden.