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28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)

a2 Veggie Muffins

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12
Course: Appetizer, Appetizer or Entrée, Side Dish, Snack
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 180°C and lightly grease or line a muffin tin and baking tray.
  2. Place pumpkin on baking tray and roast for 15-20 mins.
  3. While pumpkin is roasting, sift dry ingredients into a bowl and whisk together.
  4. 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.
  5. Fold through roast pumpkin, sun-dried tomatoes, feta and basil until just combined (the less mixing the better).
  6. Divide mixture into the muffin tin (makes 10-12 muffins). Bake for 20-25 mins, until golden and a skewer comes out clean.