Pumpkin, Feta and Spinach Muffins

by

Drop

POSTED Tue, June 9, 2020

Serves

12

Total Time

55 MINS

Calories

202

Delicious savory muffins, packed full of flavor and quick to make. Use fresh pumpkin or similar squash.

recipe-image

    INGREDIENTS


  • Pumpkin icon
    Pumpkin

    450 g (about 1 ¾ cups)peeled, diced

  • Olive oil icon
    Olive oil

    2 tablespoons (about 27.3 g)

  • Sea salt icon
    Sea salt

    3 g (about ½ teaspoon)

  • Black pepper icon
    Black pepper

    3 g (about 1 ⅜ teaspoons)

  • Milk icon
    Milk

    180 ml (about 180 g)

  • Egg icon
    Egg

    2 (about 100 g)

  • Baby spinach icon
    Baby spinach

    100 g (about 3 ¼ cups)coarsely chopped

  • Fresh parsley icon
    Fresh parsley

    30 g (about ½ cup)chopped

  • Sunflower seeds icon
    Sunflower seeds

    50 g (about ¼ cup)

  • Feta cheese icon
    Feta cheese

    100 g (about ½ cup)crumbled

  • Parmesan cheese icon
    Parmesan cheese

    100 g (about ¾ cup)finely grated

  • Wholegrain mustard icon
    Wholegrain mustard

    10 g (about 1 ⅞ teaspoons)

  • All purpose flour icon
    All purpose flour

    220 g (about 1 ¾ cups)

  • Baking powder icon
    Baking powder

    16 g (about 1 ⅛ tablespoons)

    METHOD


  • 1. Pre-heat oven - 179°C
  • 2. Add pumpkin to a clean large mixing bowl
  • 3. Transfer vegetables to medium roasting dish
  • 4. Drizzle with olive oil
  • 5. Sprinkle with sea salt and black pepper
  • 6. Bake roasted vegetables - 15 min, 179°C
  • 7. Grease a clean muffin pan
  • 8. Add milk and egg to a clean large mixing bowl
  • 9. Beat until well blended
  • 10. Add baby spinach, fresh parsley, sunflower seeds, feta cheese, parmesan cheese and wholegrain mustard to the batter
  • 11. Add roasted vegetables to batter
  • 12. Add all purpose flour, baking powder, sea salt and black pepper to a clean medium bowl
  • 13. Whisk until combined
  • 14. Add dry ingredients to batter
  • 15. Mix gently until just combined
  • 16. Transfer batter to muffin pan
  • 17. Bake until golden brown - 20 min, 179°C

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