Spinach, Feta, and Pumpkin Muffins
Bake up a batch of these yummy muffins for school lunches. They’re packed with goodness ready to fuel lots of learning and play.
How long will it take?
45 minutes
What’s the serving size?
Makes 12
What do I need?
- 2 cups wholemeal plain flour
- 1 tsp bicarbonate of soda
- 50 g baby spinach leaves, chopped
- 80 g mushrooms, finely chopped
- 2 spring onions, finely sliced
- 100 g feta, roughly chopped
- ¼ cup grated cheddar
- 2 eggs
- 200 g Greek yoghurt
- 1 cup mashed pumpkin
- 50 g butter, melted
How do I make it?
- Preheat oven to 180C.
- Grease a 12-hole muffin pan.
- Add flour and bicarb to a large mixing bowl and stir to combine. Toss in spinach leaves, mushrooms, spring onion, cheddar, and feta and stir.
- In a separate bowl add eggs and lightly whisk. Add yoghurt, pumpkin and butter and mix well to combine.
- Pour wet ingredients into flour mixture and fold through until just combined. Spoon into muffin pan and bake for 25 – 30 minutes or until cooked through.
