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–+ servings

Pumpkin, Spinach & Feta Muffins

Delicious savoury muffins for breaky, lunch or snacks.
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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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