Ingredients
Scale
- 2 cups pumpkin, diced
- 1 tablespoon olive oil
- 125g frozen spinach, chopped
- 2 eggs
- 1 cup milk
- 100g feta cheese, crumbled
- 1/2 cup parmesan cheese, grated
- 1 zucchini, grated
- 2 cups self-raising flour
- salt and pepper, to taste
Instructions
- Preheat oven to 180°C, fan forced.
- Grease a 12-hole muffin tray or use a non-greased silicone tray and set aside.
- In a large bowl, add pumpkin and drizzle with oil, toss to coat.
- Line a baking tray with silicone mat or baking paper, place pumpkin in single layer on tray.
- Bake for 25-30 minutes or until lightly golden.
- Cook spinach following packet directions, drain and squeeze excess moisture out, sit and cool for several minutes.
- In a bowl add eggs, milk, zucchini, feta, cheese, spinach, pumpkin, salt and pepper, mix to combine.
- Sift flour over top of mixture, and gently fold until combined.
- Spoon mixture evenly into muffin tray.
- Bake muffins for 20-25 minutes or until golden and cooked through.
- Rest in tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.
- Prep Time: 15 min
- Cook Time: 25 mins
