Pumpkin, Spinach and Feta Muffins

Name: Pumpkin, Spinach and Feta Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 1 1/2 cups self-raising flour; 1/4 tsp salt; 2 tbsp butter (melted); 3/4 cup milk; 1 egg (beaten); 1 1/2 cups roasted pumpkin; 1 cup spinach; 1/2 cup tasty cheese (grated ); 75 g feta cheese (crumbled ); 8 olives

Felicity MacLeod

Prep 15 mins15m

Cook 20 mins20m

Makes 8

I've been intending to make some savoury muffins for ages, they're fantastic for breakfast on the run and a great afternoon snack at work.

The great thing with savoury muffins is the possibility is endless for their ingredients, for me the vegetable of choice at the moment is pumpkin, I've been roasting it in coconut oil like it is going out of fashion.

This recipe is so simple, I use the classic Cookery The Australian Way base muffin recipe and add a 1 and a half cups of roasted pumpkin, 1 cup of spinach and crumb in some feta. They are so tasty and now I know I will be eating breakfast over the next few days.

↬ Adapted from Shirley Cameron, Suzanne Russel, Winifred Williams, Cookery The Australian Way: 5th Edition, 1996, page 330

Ingredients

1 ½ cups self-raising flour
¼ tsp salt
2 tbsps butter (melted)
¾ cup milk
1 egg (beaten)
1 ½ cups roasted pumpkin
1 cup spinach
½ cup tasty cheese (grated)
75 g feta cheese (crumbled)
8 olives

Instructions

Keep screen awake

1
Set oven at 200 degrees C.
2
Mix flour and salt.
3
Melt butter, mix with milk, add the egg and mix well.
4
Add the milk mixture, tasty cheese and pumpkin to the flour until just mixed, then stir through spinach and feta.
5
Place the mixture into muffin tin (I added about 3-4 tablespoons per muffin), add a olive to the top of each muffin and bake for .
6
Serve with butter.

Comments & Reviews (0)

or sign up for free to join the conversation.