Savoury Pumpkin Spinach And Feta Muffins Recipe

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

  • 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.
  • Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin.
  • Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.
  • etc
  • etc

  • For Full Instruction:

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