Pumpkin, Spinach & Bacon Muffins
Recipe: #23800
May 21, 2016
"From one of our national supermarkets May edition magazine."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (85.9 g)
- Calories 183
- Total Fat - 6.5 g
- Saturated Fat - 2.8 g
- Cholesterol - 54.9 mg
- Sodium - 264.7 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 2.4 g
- Sugars - 5.1 g
- Protein - 10.6 g
- Calcium - 154.9 mg
- Iron - 1.4 mg
- Vitamin C - 3.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Line a 12 hole 1/3 cup muffin pan with square of baking paper.
Step 3
Cook the bacon in a small frying pan over medium het for 5 minutes or until lightly golden and then transfer to a plate lined with paper towel to drain.
Step 4
Combine the flour and cornmeal in a large bowl and using your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs and then add the pumpkin, spinach, bacon and fetta and gently toss to combine.
Step 5
Whisk the eggs and buttermilk in a jug and pour into the flour mixture and stir until just combined (don't overmix or the muffins will be tough).
Step 6
Spoon evenly among the lined pans and sprinkle with the pumpkin seeds and then bake for 25 to 30 minutes or until lightly golden and cooked through.
Step 7
Serve muffins warm or at room temperature.
Tips
No special items needed.
0 Reviews
You'll Also Love
