28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)

Pumpkin & Feta Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 10
Course: Snack
Cuisine: Australian
Calories: 199.8
Ingredients Method

Ingredients
  

Dry Ingredients
  • 2 cup wholemeal self-raising flour or gluten free alternative
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
Wet Ingredients
  • 1 free range egg whisked
  • 1/4 cup full cream milk or milk of your choice
  • 1 cup thawed Birds Eye Pumpkin & Cauli Mash
  • 1/4 cup Greek yoghurt
  • 1/4 cup extra-virgin olive oil
Add In Ingredients
  • 2 cups baby spinach roughly chopped
  • 100 g Dodoni feta cheese crumbled
  • 1/4 cup fresh basil finely chopped

Method
 

  1. Preheat the oven to 180°C on a fan forced setting and lightly grease or line a muffin tin and baking tray.
  2. Whisk wet ingredients together in a large bowl until combined. Sift dry ingredients into the bowl and gently mix until just combined.
  3. Fold through the spinach, feta and basil.
  4. Divide the mixture evenly amongst the muffin tin. Bake for 20-25 mins, until golden and a skewer comes out clean.