a2 Veggie Muffins

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Appetizer, Appetizer or Entrée, Side Dish, Snack
Servings 12


  • 400 g pumpkin chopped into small cubes

Dry Ingredients

  • 2 cups wholemeal flour or gluten free flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper

Wet Ingredients

  • 1 free range egg
  • 1 cup full cream a2 milk
  • 1/4 cup Greek yoghurt
  • 1/4 cup extra-virgin olive oil

Ingredients for Filling

  • 100 g sun-dried tomatoes roughly chopped
  • 100 g Dodoni feta cheese crumbled
  • 1/4 cup fresh basil finely chopped


  • Preheat oven to 180°C and lightly grease or line a muffin tin and baking tray.
  • Place pumpkin on baking tray and roast for 15-20 mins.
  • While pumpkin is roasting, sift dry ingredients into a bowl and whisk together.
  • Whisk wet ingredients in a separate bowl. Add wet ingredients into dry ingredients and mix to combine, don’t over mix or they will be dry.
  • Fold through roast pumpkin, sun-dried tomatoes, feta and basil until just combined (the less mixing the better).
  • Divide mixture into the muffin tin (makes 10-12 muffins). Bake for 20-25 mins, until golden and a skewer comes out clean.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.