| Servings |
muffins
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Ingredients
- 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
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Instructions
- 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.
Recipe Notes
Calories per muffin - 110