Pumpkin, Feta and Spinach Muffins

by

Drop

POSTED Tue, 9 June 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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