Pumpkin & Spinach Muffins
Servings
Prep Time
Cook Time
Ready In
Recipe: #30820
October 29, 2018
Categories: Desserts, Snacks, Dairy, Cheese, Feta, Eggs, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Baby Shower, Birthday, Brunch, Game/Sports Day, Ladies Luncheon, Oven Bake, Flour more
"From one of our national supermarkets and their free monthly magazine, August 2018."
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.