Pumpkin, Feta and Spinach Muffins
Serves
12
Total Time
55mins
Calories
202
Delicious savory muffins, packed full of flavor and quick to make. Use fresh pumpkin or similar squash.
- Pumpkin
450 g (about 1 ¾ cups)peeled, diced
- Olive oil
2 tablespoons (about 30 ml)
- Sea salt
6 g (about ⅞ teaspoon)
- Black pepper
6 g (about 2 ¾ teaspoons)
- Milk
180 ml (about ¾ cup)
- Egg
2 (about 100 g)
- Baby spinach
100 g (about 3 ¼ cups)coarsely chopped
- Fresh parsley
30 g (about ½ cup)chopped
- Sunflower seeds
50 g (about ¼ cup)
- Feta cheese
100 g (about ½ cup)crumbled
- Parmesan cheese
100 g (about ¾ cup)finely grated
- Wholegrain mustard
10 g (about 1 ⅞ teaspoons)
- All purpose flour
220 g (about 1 ¾ cups)
- Baking powder
16 g (about 1 ⅛ tablespoons)
INGREDIENTS
- 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
