Pumpkin & Spinach Muffins
Recipe: #30820
October 29, 2018
"From one of our national supermarkets and their free monthly magazine, August 2018."
Original is 12 servings
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 by Step Method
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
No special items needed.
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