This Pumpkin, Feta and Spinach savoury muffin recipe is a great lunch item for school or as a healthy breakfast on the go.
I love to fill the freezer with alternatives to sandwiches 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.
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.
Put the spinach in a strainer and squeeze as much of the moisture from the spinach as you can.
Resist the desire to over stir the mixture, this will prevent the muffin from being dense and also keep your diced pumpkin in shape.