These were delicious – I also added a few sunflower seeds on top because I wasn’t sure if I had enough pepitas. Great picnic food, the family loved them.

• 1/3 cup olive oil
• 1 shallot, finely chopped
• 2 cloves garlic, finely chopped
• 250g piece peeled, seeded butternut pumpkin, coarsely grated
• 7 slices (100g) prosciutto, finely chopped
• 2 1/2 cups self-raising flour
• 1 1/4 cups finely grated parmesan
• 150g firm feta, cut into 5mm dice
• 1 egg, lightly beaten
• 1 1/4 cups buttermilk
• 30g pepitas

• Preheat oven to 190°C. Grease 2, 12×1/3-cup capacity muffin tins.
• Heat 2 tbs oil in a frying pan over medium heat. Add shallot and garlic and cook, stirring, for 3 minutes or until soft. Add pumpkin and prosciutto and cook for 5 minutes or until soft. Remove from heat and cool.
• Sift flour and 1/2 tsp salt into a bowl. Stir in parmesan and 3/4 of the feta.
• Whisk together egg, buttermilk and remaining oil until combined, then season to taste with freshly ground black pepper.
• Pour buttermilk mixture over flour. Add pumpkin mixture and, using a large metal spoon, stir briefly until just combined.
• Spoon mixture among holes of prepared muffin tins. Combine remaining feta and pepitas in a bowl and scatter over tops of muffins.
• Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Stand in tins for 5 minutes then turn on to a wire rack.