Pumpkin & Spinach Muffins

12
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From one of our national supermarkets and their free monthly magazine, August 2018."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (96.1 g)
  • Calories 248.1
  • Total Fat - 11 g
  • Saturated Fat - 6 g
  • Cholesterol - 104.3 mg
  • Sodium - 219 mg
  • Total Carbohydrate - 25.8 g
  • Dietary Fiber - 3 g
  • Sugars - 6 g
  • Protein - 13.2 g
  • Calcium - 248.3 mg
  • Iron - 1.7 mg
  • Vitamin C - 3.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat the oven to 180C and line a 12 hole (1/2 cup/80ml) muffin pan with paper cases.

Step 2

Place the combined flour, pumpkin, spinach and fetta in a large bowl and stir to combine.

Step 3

Whisk eggs, butter and buttermilk in a small bowl and then add to the flour mixture and stir until just combined (do not overmix).

Step 4

Divide the mixture evenly among the muffin pans and sprinkle evenly with pepitas and chia seeds.

Step 5

Bake for 20 to 25 minutes or until a skewer inserted in the centres comes our clean.

Step 6

Turn onto a wire rack to cool slightly and serve muffins warm or at room temperature.

Tips & Variations


No special items needed.

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