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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
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
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.