pumpkin, spinach & feta muffins
The community asked for muffins so HERE WE GO!!🤗 I have created a recipe for pumpkin, spinach & feta muffins that make for the PERFECT savoury breakfast, lunch box filler, and after school snack. They are going to fuel your family and ADD a whole lot of fibre, protein, carbohydrates and fats to their day so they have the energy to study, run, jump, read and play!
recipe (makes 15 muffins)
ingredients
¼ jap pumpkin
2 cups wholemeal plain flour
1/2 cup chickpea flour
1 tbsp paprika
1 tsp baking powder
2 cups baby spinach
3 eggs
100g feta, crumbled
1/3 cup milk (cows, almond or soy)
Olive oil
Salt
method
1. Preheat oven to 180C with the fan on.
2. Wash the skin of the pumpkin and cut into large chunks. Place on a lined baking tray and drizzle generously with olive oil and a sprinkle of salt. Roast for 45 minutes or until completely cooked through and golden. Allow to cool.
3. Remove the flesh of the pumpkin from the skin and place it into a large bowl along with the plain flour, chickpea flour, paprika, baking powder, spinach, eggs, feta, and milk. Mix until well combined.
4. Put 12 patty pans into a muffin tray and fill each with the muffin mixture.
5. Bake for 30-25 minutes or until completely cooked through and golden on the top.
tip
These can store in an airtight container in the fridge for 3-4 days! You could even freeze them and reheat them in the oven next time you want some easy savoury muffins for lunch or dinner!
