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Pumpkin, Spinach & Bacon Muffins

Here's how you make Pumpkin, Spinach & Bacon Muffins
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  • Servings: 12
  • Prep: 20m
  • Cook: 35m
    • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 80 grams bacon (3 rindless/Canadian finely chopped)
  • 1 1/2 cups self-rising flour (225 grams)
  • 1/4 cup cornmeal (polenta 40 grams)
  • 1 1/2 cups pumpkin, coarsely grated (360 grams)
  • 1 cup spinach, finely shredded
  • 100 grams feta, crumbled
  • 2 large eggs
  • 3/4 cup buttermilk (185ml)
  • 2 tablespoon pepitas (pumpkin seeds)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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