Savoury Sourdough Breakfast Muffins
These Savoury Sourdough Breakfast Muffins are the perfect solution for busy mornings. Packed with pumpkin, feta, sourdough discard, Greek yoghurt, and rosemary, they’re portable, gut-friendly, and delicious whether served hot or cold. Tender chunks of roasted pumpkin, creamy nuggets of feta cheese, and a hint of garlic, rosemary and thyme, combine within a fluffy, sourdough-infused muffin for a flavor explosion with every bite. Meal prep friendly, they can be baked in a batch and enjoyed throughout the week, providing a gut-healthy, versatile option for breakfast whether you're at home or on the go.
Ingredients 13
For The Muffin Batter
3⁄4 cup sourdough discard, 200g
1⁄3 cup extra virgin olive oil, 60g
2 free-range egg, large
1 tsp garlic, minced
1 heaped tbsp Greek yoghurt, 50g
1 cup plain flour, 150g
1 tsp baking powder
1 tsp sea salt
For The Add Ins
1 tsp thyme, dried
1 tsp rosemary, dried
1 cup feta (Greek style), 200g, diced
1 cup pumpkin, 200-250g, diced and roasted
1⁄4 cup pepitas, 30g, for garnish
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Method 8
Preheat the Oven: Preheat the oven to 180°c and line your muffin tray with muffin cases.
Prepare the Pumpkin: Cut off the rind, scoop out the seeds and chop into 1x1cm cubes. Roast the with a bit of on a baking tray in the oven or in an air fryer for about 20 mins or until golden and tender.
Mix the Wet Ingredients: In a large bowl, combine the wet ingredients; , , , and . Mix until smooth and combined.
Add the Dry Ingredients: Add the dry ingredients to the bowl; , , , and . Mix until just combined.
Fold in Add-Ins: Once the is cooked, place it in the mixture along with the diced . Fold gently to combine, trying not to break up the pumpkin.
Fill the Muffin Cases: Spoon the batter into the prepared muffin cases, remembering to leave a bit of space for the muffins to rise. Finish by sprinkling each muffin with .
Bake the Muffins: Bake for 20-25 minutes or until golden brown and a skewer inserted comes out clean. Note that the and will be wet, you just don’t want wet muffin mixture.
Serve and Enjoy: Cool slightly before serving and enjoy with a thin spread of salted butter.
Goodness to Glow's tips
Not a fan of pumpkin and feta? Why not try these combinations:
- Roasted sweet potato & spinach
- Grated zucchini (squeeze out extra moisture!)
- Sun-dried tomatoes & cheddar
