Pumpkin, spinach and fetta muffins

Sneak in some extra vegetables with these scrumptious pumpkins, spinach and fetta muffins. Great for a snack or a breakfast on the go.
Pumpkin, spinach and fetta muffins
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Recipes

Sneak in some extra vegetables with these scrumptious pumpkins, spinach and fetta muffins. Great for a snack or a breakfast on the go.

Makes 12 muffins

Prep Time: 15 Minutes           Cook Time: 25 Minutes

Calories: 175 each C20g     F7g     P6.6g

STUFF YOU NEED:

  • 1 cup (150g) self-raising flour
  • 1 cup (160g) wholemeal self-raising flour
  • 2 cups coarsely grated pumpkin
  • 60g baby spinach leaves, finely shredded
  • 100g Reduced Fat fetta, coarsely crumbled
  • 1 Free Range Egg, lightly whisked
  • 80g butter, melted
  • 1 cup (250ml) buttermilk

Optional

  • 2 tablespoons pepitas (pumpkin seeds)
  • 2 teaspoons chia seeds

NOW WHAT: 

  1. Preheat oven to 180C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases. Place the combined flour, pumpkin, spinach and fetta in a large bowl and stir to combine.
  2. Whisk the egg, butter and buttermilk in a small bowl. Add to the flour mixture and stir until just combined (don’t overmix).
  3. Divide the mixture evenly among the muffin pans. Sprinkle evenly with pepitas and chia seeds.
  4. Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool slightly. Serve the muffins warm or at room temperature.