Pumpkin & Spinach Muffins

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

Recipe: #30820

October 29, 2018

Categories: Desserts, Snacks, Dairy, more

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

Original recipe yields 12 servings
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Ingredients

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.
Tags : Desserts Snacks

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