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Savoury Pumpkin, Spinach and Feta Muffins


  • 2 1/4 cups (350g) diced butternut squash/pumpkin 
  • 125g frozen chopped spinach or 3 cups chopped fresh spinach
  • 1 small zucchini, grated 
  • 2 eggs 
  • 1 cup milk 
  • 1 cup (100g) crumbled feta cheese 
  • 1/2 cup (50g) grated parmesan cheese or cheddar/tasty cheese
  • 2 cups (240g) gluten free plain flour 
  • 4 tsp baking powder
  • Optional: Salt and pepper, to taste 
Savoury Pumpkin, Spinach and Feta Muffins


  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. 
  2. Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin. 
  3. Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.
  4. ...............
  5. Click here to get more instructions

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