pumpkin, feta and spinach muffins


  • 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


  1. Preheat oven to 180°C, fan forced.
  2. Grease a 12-hole muffin tray or use a non-greased silicone tray and set aside.
  3. In a large bowl, add pumpkin and drizzle with oil, toss to coat.
  4. Line a baking tray with silicone mat or baking paper, place pumpkin in single layer on tray.
  5. Bake for 25-30 minutes or until lightly golden.
  6. Cook spinach following packet directions, drain and squeeze excess moisture out, sit and cool for several minutes.
  7. In a bowl add eggs, milk, zucchini, feta, cheese, spinach, pumpkin, salt and pepper, mix to combine.
  8. Sift flour over top of mixture, and gently fold until combined.
  9. Spoon mixture evenly into muffin tray.
  10. Bake muffins for 20-25 minutes or until golden and cooked through.
  11. Rest in tray for 5 minutes before transferring to a wire rack to cool completely, or serve warm.