Pumpkin, Feta and Spinach Muffins

by

Fresco

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

12

Total Time

55mins

Calories

202

Delicious savoury muffins, packed full of flavour and quick to make. Use fresh pumpkin or similar squash.

recipe-image
    Ingredients

  • Olive oil icon
    Olive oil2 tablespoons
  • Sea salt icon
    Sea salt6 g
  • Black pepper icon
    Black pepper6 g
  • Milk icon
    Milk180 ml
  • Egg icon
    Egg2
  • Baby spinach icon
    Baby spinach100 gcoarsely chopped
  • Fresh parsley icon
    Fresh parsley30 gchopped
  • Sunflower seeds icon
    Sunflower seeds50 g
  • Feta cheese icon
    Feta cheese100 gcrumbled
  • Parmesan cheese icon
    Parmesan cheese100 gfinely grated
  • Wholegrain mustard icon
    Wholegrain mustard10 g
  • Plain flour icon
    Plain flour220 g
  • Baking powder icon
    Baking powder16 g
  • Pumpkin icon
    Pumpkin450 gpeeled, diced
    Method

  • 1. Pre-heat oven - 180°C
  • 2. Add pumpkin to medium roasting dish
  • 3. Drizzle with olive oil
  • 4. Sprinkle with sea salt and black pepper
  • 5. Bake - 15 min, 180°C
  • 6. Grease a clean muffin pan
  • 7. Add milk and egg to a clean large mixing bowl
  • 8. Beat until well blended
  • 9. Add baby spinach, fresh parsley, sunflower seeds, feta cheese, parmesan cheese and wholegrain mustard to the batter
  • 10. Add roasted pumpkin to batter
  • 11. Add plain flour, baking powder, sea salt and black pepper to a clean medium bowl
  • 12. Whisk until combined
  • 13. Add dry ingredients to batter
  • 14. Mix gently until just combined
  • 15. Transfer batter to muffin pan
  • 16. Bake until golden brown - 20 min, 180°C

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