Pumpkin, Feta And Honey Muffins

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Great British Chefs
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1 tablespoon Unsalted Butter

2 tablespoons Garlic Oil

300 g cubed Pumpkin (or butternut squash)

salt and pepper to taste

50 g freshly grated Parmesan

100 g crumbled Feta

2 teaspoons Whole-grain Mustard

1 heaped tsp Honey

2 large Eggs, lightly beaten

180 ml Whole Milk

2 cups Flour

4 teaspoons Baking Powder

1 teaspoon fine-grain Sea Salt

Parsley Pesto (for dolloping)

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