Recipe: Savoury Pumpkin, Spinach and Feta Muffins

Step 1

Cook your pumpkin cubes by either roasting in the oven until soft and caramelised, steaming until soft or microwaving for 4-5 minutes or until soft and cooked through.

Step 2

Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin.

Step 3

Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.

Step 4

Preheat your oven to 180C/355F

Step 5

Grease a muffin tray or line with paper liners and set aside.

Step 6

Combine your eggs and milk and mix in your pumpkin, spinach, zucchini and cheeses. Season with salt and pepper if desired.

Step 7

Mix in your flour and baking powder, mixing until just combined.

Step 8

Scoop your muffin batter into your prepared muffin tin, filling all the way to the top (as the batter is thick it won't spill out).

Step 9

Bake your muffins for 20-30 minutes or until cooked through (a skewer inserted into the middle will remove clean and they'll feel solid when touched on the top) and golden on top.

Step 10

Allow to cool before removing your muffins from their tins and enjoying.

Step 11

These muffins can be eaten hot, room temperature or chilled depending on your preference and can be kept in the fridge in an airtight container for up to 2-3 days. These muffins also freeze well and can be frozen in airtight ziplock bags and defrosted to eat whenever you're ready.

Step 12

Cook your pumpkin cubes by either roasting in the oven until soft and caramelised, steaming until soft or microwaving for 4-5 minutes or until soft and cooked through.

Step 13

Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin.

Step 14

Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.

Step 15

Preheat your oven to 180C/355F

Step 16

Grease a muffin tray or line with paper liners and set aside.

Step 17

Combine your eggs and milk and mix in your pumpkin, spinach, zucchini and cheeses. Season with salt and pepper if desired.

Step 18

Mix in your flour and baking powder, mixing until just combined.

Step 19

Scoop your muffin batter into your prepared muffin tin, filling all the way to the top (as the batter is thick it won't spill out).

Step 20

Bake your muffins for 20-30 minutes or until cooked through (a skewer inserted into the middle will remove clean and they'll feel solid when touched on the top) and golden on top.

Step 21

Allow to cool before removing your muffins from their tins and enjoying.

Step 22

These muffins can be eaten hot, room temperature or chilled depending on your preference and can be kept in the fridge in an airtight container for up to 2-3 days. These muffins also freeze well and can be frozen in airtight ziplock bags and defrosted to eat whenever you're ready.