Pumpkin Spinach and Feta Muffins are healthy, delicious and oh so easy to make! I reckon they’re also perfect for Mums looking for ideas on how to get their kids to eat more veggies or a great way to use up any leftover veggies. See notes for additional suggestions x
Makes: 12 Muffins
Ready in: 45mins
Ingredients
2 1/4 cups pumpkin, diced
3 cups fresh spinach, chopped
1 small zucchini, grated
2 eggs
1 cup milk of choice
1 cup Danish feta cheese, crumbled
1/2 cup grated parmesan cheese, grated
2 cups plain flour (I use wholemeal)
4 tsp baking powder
Salt and pepper
Method
Step 1. Preheat your oven to 180C. Line muffin tray and set aside. Cook pumpkin by either roasting in the oven, steaming, or microwaving for 4-5 mins or until soft and cooked through.
Step 2. Place spinach in a bowl and cover with cooked pumpkin. Combine the eggs and milk and mix in your pumpkin, spinach, zucchini, and cheeses. Season with salt and pepper.
Step 3. Mix in your flour and baking powder, mixing until just combined. Scoop batter into your prepared muffin tin, filling all the way to the top.
Step 4. Bake your muffins for 20-30 mins or until cooked through and golden on top. Allow cooling before removing your muffins and enjoying.
Storage: refrigerate in an airtight container for up to 2-3 days. Alternatively, freeze for up to 6 months.
Notes:
You could easily replace flour with GF alternative!
I also recommend adding a few slices of diced bacon or ¼ onion for extra flavour.
Capsicum and tomato would be an excellent addition too x
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