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.
lunchbox recipe cookbook
Sweet & Savoury Recipes
This collection of over 50 freezer-friendly recipes offers a simple, stress-free way to prepare quick, delicious, and nutritious school or work lunches for the whole family.
Pumpkin, Feta and Spinach Muffins
- Total Time: 40 minutes
- Yield: 12 1x
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
- 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
