Pumpkin, Feta and Spinach Muffins
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- Total Time
- 55mins
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- Serves
- 12
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- Calories
- 202
Delicious savory muffins, packed full of flavor and quick to make. Use fresh pumpkin or similar squash.
recipe updated Mar 26, 2020
Ingredients
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- Pumpkin
- 450 g (about 1 ¾ cups)
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- Olive oil
- 2 tbsp (about 27.3 g)
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- Sea salt
- 3 g (about ½ tsp)
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- Black pepper
- 3 g (about 1 ⅜ tsp)
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- Milk
- 180 ml (about 180 g)
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- Egg
- 2 (about 100 g)
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- Baby spinach
- 100 g (about 3 ¼ cups)
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- Fresh parsley
- 30 g (about ½ cup)
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- Sunflower seeds
- 50 g (about ¼ cup)
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- Feta cheese
- 100 g (about ½ cup)
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- Parmesan cheese
- 100 g (about ¾ cup)
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- Wholegrain mustard
- 10 g (about 1 ⅞ tsp)
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- All purpose flour
- 220 g (about 1 ¾ cups)
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- Baking powder
- 16 g (about 1 ⅛ tbsp)
Tools
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Spatula
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Whisk
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Medium bowl
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Large mixing bowl
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Medium roasting dish
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Muffin pan - 12-hole
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Step preview
- Pre-heat oven - 180°C
- Add pumpkin to a clean large mixing bowl
- Transfer vegetables to medium roasting dish
- Drizzle with olive oil
- Sprinkle with sea salt and black pepper
- Bake roasted vegetables - 15 min, 180°C
- Grease a clean muffin pan
- Add milk and egg to a clean large mixing bowl
- Beat until well blended
- Add baby spinach, fresh parsley, sunflower seeds, feta cheese, parmesan cheese and wholegrain mustard to the batter
- Add roasted vegetables to batter
- Add all purpose flour, baking powder, sea salt and black pepper to a clean medium bowl
- Whisk until combined
- Add dry ingredients to batter
- Mix gently until just combined
- Transfer batter to muffin pan
- Bake until golden brown - 20 min, 180°C