Pumpkin, Spinach & Feta Muffins
Makes 8 large Texas style muffins
This combo is so good in a muffin. A hint of warmth from Cayenne pepper and the sweet and salty combo of pumpkin and feta is so good.



Pumpkin, Spinach & Feta Muffins
Delicious savoury muffins for breaky, lunch or snacks.
Ingredients
Wet ingredients
- 1 ½ cups cooked mashed pumpkin
- 50 g butter melted
- 2 eggs
- ½ cup milk
- ¼ cup olive oil
- ¼ cup natural yoghurt
Dry ingredients
- ¾ tsp cayenne pepper
- ¼ tsp garlic powder
- 1 clove garlic finely minced
- ¼ tsp fresh thyme leaves
- ½ tsp salt
- ½ tsp cracked black pepper
- 2 cups plain flour
- 3 tsp baking powder
- ½ cup grated Jarslberg cheese
- ⅓ cup finely grated pecorino
Final Fold
- 1 cups baby spinach chopped
- 200 g feta crumbled
Instructions
- Mix together all the wet ingredients in a large bowl.
- Add all the dry ingredients, then gently stir just until combined.
- Finally, fold through the last to ingrients, the spinach and feta.
- Grease 8 texas muffin holes with olive oil, then divide the mixture evenly between them. LITTLE TIP: If you only have a 6-hold texas muffin tin, simply cook them in two batches.
- Cook in a 180 degree Celsius oven for about 20-25 minutes or until they are glowing golden and cooked through to the centre.
- Allow them to cool a little before serving. Store in an airtight contianer in the fridge or freezer and warm a little just before serving.
Keyword Feta, Muffins, Pumpkin, Spinach
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