Pumpkin, Bacon, And Feta Muffins - cooking recipe

Ingredients

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

Preparation

Preheat oven to 375\u00b0F. Line a 12-cup muffin pan with paper liners.
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.
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.
Add buttermilk and pumpkin mixtures to flour mixture. Using a large metal spoon, stir until just combined. Do not over-mix.
Spoon mixture into prepared liners. Scatter remaining feta over tops of muffins. Bake for 20-25 mins, until a skewer inserted comes out clean.
Let cool in pan for 5 mins, then turn out on to a wire rack. Serve warm or at room temperature.