MuffinsSavoury lunch box ideasSavoury Muffins

Pumpkin, Feta and Spinach Muffins

by Katrina - The Organised Housewife
written by Katrina - The Organised Housewife

I’m a bit tired of sandwiches for lunch and am currently on the quest to fill our freezer up with alternatives for school and work lunches that are tasty, satisfying and reasonably healthy.  When I think of a muffin, I usually think of the sweet variety. However, these Pumpkin, Feta and Spinach savoury muffins are a great lunchtime hunger buster which are filled with vegetables and can be served with a side of salad.

These Pumpkin, Feta and Spinach savoury muffins are a great lunchtime hunger buster which can be packed with filled with vegetables. They are tasty, healthy and satisfying!

Put the spinach in a strainer and squeeze as much of the moisture from the spinach as you can.

These Pumpkin, Feta and Spinach savoury muffins are a great lunchtime hunger buster which can be packed with filled with vegetables. They are tasty, healthy and satisfying!

Resist the desire to over stir the mixture, this will prevent the muffin from being dense and also keep your diced pumpkin in shape.

These Pumpkin, Feta and Spinach savoury muffins are a great lunchtime hunger buster which can be packed with filled with vegetables. They are tasty, healthy and satisfying!

This recipe makes 12 regular sized muffins, but you can use a 24 hole mini tray to make mini muffins for the kid’s lunchboxes.  Freeze the muffins you don’t pack for lunch for another day.

These Pumpkin, Feta and Spinach savoury muffins are a great lunchtime hunger buster which can be packed with filled with vegetables. They are tasty, healthy and satisfying!

Pumpkin, Feta and Spinach Muffins

Serves: 12

Prep Time

Cook Time

Total Time

45 mins

25 mins

1 hour 10 mins
Ingredients
  • 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

  1. Preheat oven to 180°C, fan forced.
  2. Place pumpkin into a bowl, drizzle with olive oil and toss to coat.
  3. Line a baking tray with a silicone mat or baking paper. Place pumpkin in single layer on tray. Bake for 25-30 minutes or until lightly golden.
  4. Grease or line a 12 hole muffin tray and set aside.
  5. Cook spinach following packet direction, drain and squeeze as much excess moisture from spinach as you can then sit and cool for a few minutes.
  6. In a bowl add eggs, milk, zucchini, feta, parmesan, zucchini, spinach, pumpkin and salt and pepper, if desired. Mix to combine.
  7. Sprinkle flour over top of mixture, and gently fold until combined.
  8. Spoon batter evenly into muffin tray.
  9. Bake them for 20-25 minutes or until golden and skewer comes out clean.
  10. Allow to sit for 5 minutes, then turn onto a wire rack to cool.
  11. Serve at your desired temperature, warm or cold.

Make these Pumpkin, Feta and Spinach Muffins for an after school snack for the kids or a healthy lunchbox idea with a side of salad!

These Pumpkin, Feta and Spinach savoury muffins are a great lunchtime hunger buster which can be packed with filled with vegetables. They are tasty, healthy and satisfying!

What’s your favourite savoury muffin recipe?

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A mum of three who has a passion for organising. Kat shows us how she stays in control at home sharing cleaning tips, organising ideas, printable charts and more. She shows us what she packs the kids for lunch plus many family friendly recipes.

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