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a2 Veggie Muffins
28’s Home Nutrition Program (portions based on our Women's 'Healthy Weight Maintenance' Eating Plan)
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Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
Course
Appetizer, Appetizer or Entrée, Side Dish, Snack
Servings
12
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
Instructions
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.