Pumpkin Feta And Spinach Muffins Recipes
FETA PUMPKIN SPINACH SAVOURY MUFFINS
Provided by Claire Cameron - Claire K Creations
Time 1h
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 175C fan-forced and line a 12-hole muffin tin with liners.
- Combine all the ingredients in a large bowl.
- Divide the batter between the cupcake cakes and bake for 25-30 minutes or until golden.
- Serve warm from the oven or at room temperature.
PUMPKIN, FETA AND SPINACH MUFFINS
Delicious savory muffins, packed full of flavor and quick to make. Use fresh pumpkin or similar squash.
Provided by Fresco
Categories breakfast
Time 55m
Number Of Ingredients 14
Steps:
- Pre-heat oven - 180°C
- Add pumpkin to medium roasting dish
- Drizzle with olive oil
- Sprinkle with sea salt and black pepper
- Bake - 15 min, 180°C
- Grease a clean muffin pan
- Add milk and egg to a clean large mixing bowl
- Beat until well blended
- Add baby spinach, fresh parsley, sunflower seeds, feta cheese, parmesan cheese and wholegrain mustard to the batter
- Add roasted pumpkin to batter
- Add all purpose flour, baking powder, sea salt and black pepper to a clean medium bowl
- Whisk until combined
- Add dry ingredients to batter
- Mix gently until just combined
- Transfer batter to muffin pan
- Bake until golden brown - 20 min, 180°C
Nutrition Facts : Calories 202
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- Preheat oven to 405F / 200C, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside, alternately, use paper liners.
- Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool. You can do this step a couple days in advance, and refrigerate the squash until you're ready to use it.
- Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.
- Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta (see photo up above). Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. I like these muffins cooled a bit, served just warmer than room temperature.
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