Pumpkin, Goats Cheese And Parmesan Savoury Muffins
Servings
12muffins
Servings
12muffins
Ingredients
  • 2cups wholemeal flourwe used spelt flour
  • 3tsp baking powder
  • 1cup diced pumpkin
  • 1cup baby spinach leavesrinsed and shredded
  • 200grams goats cheeseor your chosen cheese
  • 100grams parmesan
  • 1 egglightly beaten
  • 1cup low fat milk
  • 2tbsp Dijon mustard
  • Olive oil for drizzling and greasing muffin tins
Instructions
  1. Preheat the oven to 180C
  2. Place pumpkin on a baking tray and drizzle with olive oil
  3. Pop in the oven to roast for 30-40 minutes or until soft
  4. While pumpkin is cooking, combine eggs and milk in a large bowl and mix well
  5. Sift in flour and baking powder and stir to combine
  6. Add cheeses, mustard, spinach and when cooked, pumpkin
  7. Gently stir (you want a thick, lumpy texture and don’t want the pumpkin to become pureed)
  8. Grease a 12 capacity muffin tin with olive oil or cooking spray
  9. Spoon mixture into muffin tins and place in the oven
  10. 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

Print Recipe
Pumpkin, Goats Cheese And Parmesan Savoury Muffins
Pumpkin, goats cheese and parmesan savoury muffins
Course Snacks
Servings
muffins
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
Course Snacks
Servings
muffins
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
Pumpkin, goats cheese and parmesan savoury muffins
Instructions
  1. Preheat the oven to 180C
  2. Place pumpkin on a baking tray and drizzle with olive oil
  3. Pop in the oven to roast for 30-40 minutes or until soft
  4. While pumpkin is cooking, combine eggs and milk in a large bowl and mix well
  5. Sift in flour and baking powder and stir to combine
  6. Add cheeses, mustard, spinach and when cooked, pumpkin
  7. Gently stir (you want a thick, lumpy texture and don't want the pumpkin to become pureed)
  8. Grease a 12 capacity muffin tin with olive oil or cooking spray
  9. Spoon mixture into muffin tins and place in the oven
  10. 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