Pumpkin & Feta Muffins

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Snack
Cuisine Australian
Servings 10
Calories 199.8 kcal

Ingredients
  

Dry Ingredients

  • 2 cup wholemeal self-raising flour or gluten free alternative
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Wet Ingredients

  • 1 free range egg whisked
  • 1/4 cup full cream milk or milk of your choice
  • 1 cup thawed Birds Eye Pumpkin & Cauli Mash
  • 1/4 cup Greek yoghurt
  • 1/4 cup extra-virgin olive oil

Add In Ingredients

  • 2 cups baby spinach roughly chopped
  • 100 g Dodoni feta cheese crumbled
  • 1/4 cup fresh basil finely chopped

Instructions
 

  • Preheat the oven to 180°C on a fan forced setting and lightly grease or line a muffin tin and baking tray.
  • Whisk wet ingredients together in a large bowl until combined. Sift dry ingredients into the bowl and gently mix until just combined.
  • Fold through the spinach, feta and basil.
  • Divide the mixture evenly amongst the muffin tin. Bake for 20-25 mins, until golden and a skewer comes out clean.

Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.

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