These delish savoury muffins from the 28 Day Weight Loss Challenge work equally well as a morning or afternoon tea and could even be served as a light lunch with salad.
Packed full of nutrients from diced pumpkin, baby spinach and with a generous helping of protein and calcium from the two different types of cheese used, these little guys will keep your metabolism burning long after you’ve finished eating.
While we’ve used spinach and pumpkin with goats cheese and parmesan, you can alternate the ingredients to suit what you like eating or have handy. If you can, stick to using a stronger flavoured cheese. The rich flavours of goats cheese and parmesan means you end up using less product which cuts down on calories.
Enjoy!
| Servings | muffins |
- 2 cups wholemeal flour we used spelt flour
- 3 tsp baking powder
- 1 cup diced pumpkin
- 1 cup baby spinach leaves rinsed and shredded
- 200 grams goats cheese or your chosen cheese
- 100 grams parmesan
- 1 egg lightly beaten
- 1 cup low fat milk
- 2 tbsp Dijon mustard
- Olive oil for drizzling and greasing muffin tins
Ingredients
| |
- Preheat the oven to 180C
- Place pumpkin on a baking tray and drizzle with olive oil
- Pop in the oven to roast for 30-40 minutes or until soft
- While pumpkin is cooking, combine eggs and milk in a large bowl and mix well
- Sift in flour and baking powder and stir to combine
- Add cheeses, mustard, spinach and when cooked, pumpkin
- Gently stir (you want a thick, lumpy texture and don't want the pumpkin to become pureed)
- Grease a 12 capacity muffin tin with olive oil or cooking spray
- Spoon mixture into muffin tins and place in the oven
- Cook for 15-20 minutes or until the tops of muffins become golden brown and mixture is cooked through.
Calories per muffin - 110
