Pumpkin, Spinach & Fetta Muffins
Sneak in some extra vegetables with these scrumptious pumpkins, spinach and fetta muffins.
Ingredients
2 cup (150g) self-raising flour
2 cups coarsely grated pumpkin
60g baby spinach leaves, finely shredded
1 small grated zucchini
2 slices of bacon (optional)
100g fetta, coarsely crumbled
1 Coles Australian Free Range Egg, lightly whisked
80g butter, melted
1 cup (250ml) milk
2 tbsp pepitas (pumpkin seeds)
Method
Preheat oven to 180C. Line a 12-hole muffin pan with paper cases. If using bacon, cook bacon in a pan on medium heat and diced up. Place the flour, pumpkin, spinach, zucchini and fetta in a large bowl and stir to combine.
Whisk the egg, butter and milk in a small bowl. Add to the flour mixture and stir until just combined (don’t overmix).
Divide the mixture evenly among the muffin pans. Sprinkle evenly with pepitas.
Bake for 20-25 mins or until a skewer inserted in the centres comes out clean. Turn onto a wire rack to cool slightly. Serve the muffins warm or at room temperature.
Recipe: Taste
