Pumpkin Feta Muffins Recipes
PUMPKIN & FETA MUFFINS
Provided by 28's Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)
Categories Snack
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180°C on a fan forced setting and lightly grease or line a muffin tin and baking tray.
- Whisk wet ingredients together in a large bowl until combined. Sift dry ingredients into the bowl and gently mix until just combined.
- Fold through the spinach, feta and basil.
- Divide the mixture evenly amongst the muffin tin. Bake for 20-25 mins, until golden and a skewer comes out clean.
Nutrition Facts : Calories 199.8 kcal, Carbohydrate 18.1 g, Protein 6.9 g, Fat 10.3 g, SaturatedFat 3.4 g, Fiber 3.6 g, Sugar 1.7 g, ServingSize 1 serving
PUMPKIN, FETA AND SPINACH MUFFINS
Provided by Katrina
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C, fan forced.
- Grease a 12-hole muffin tray or use a non-greased silicone tray and set aside.
- In a large bowl, add pumpkin and drizzle with oil, toss to coat.
- Line a baking tray with silicone mat or baking paper, place pumpkin in single layer on tray.
- Bake for 25-30 minutes or until lightly golden.
- Cook spinach following packet directions, drain and squeeze excess moisture out, sit and cool for several minutes.
- In a bowl add eggs, milk, zucchini, feta, cheese, spinach, pumpkin, salt and pepper, mix to combine.
- Sift flour over top of mixture, and gently fold until combined.
- Spoon mixture evenly into muffin tray.
- Bake muffins for 20-25 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.
HERBED FETA AND PUMPKIN MUFFINS
Make and share this Herbed Feta and Pumpkin Muffins recipe from Food.com.
Provided by Chickee
Categories Lunch/Snacks
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Check oven shelf position (middle) and turn onto 180°C Grease and flour muffin tray.
- Measure and sift flour, sugar, baking powder, cardamon, salt and pepper into a large bowl.
- Melt butter. Whisk egg. Mash and measure pumpkin. Add to beaten egg, along with melted butter. Stir with a wooden spoon to combine.
- Add milk to egg mixture.
- Crumble feta cheese into egg mixture. Wash, dry and finely chop oregano. Add to egg mixture.
- Make a well in dry ingredients - add egg mixture - stir lightly until just combined.
- Add 1/2 cup quantities to muffin pans. Sprinkle with pumpkin seeds. Bake for 20-25 minutes until cooked and golden. Test with a skewer. Cool for 1-2 minutes in pan before turning out onto a wire rack.
Nutrition Facts : Calories 221.8, Fat 11.1, SaturatedFat 5.8, Cholesterol 42.3, Sodium 356.8, Carbohydrate 25.2, Fiber 1, Sugar 6.6, Protein 6.2
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SEEDED PUMPKIN AND FETA MUFFINS - 101 COOKBOOKS
From 101cookbooks.com
4.2/5 (20)Total Time 1 hr 5 minsCuisine Baking, MuffinCalories 196 per serving
- 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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