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Feta pumpkin spinach savoury muffins

These savoury muffins with feta, pumpkin and spinach are full of flavour and perfect for lunchboxes, picnics, or a quick snack. They’re simple to make, freezer-friendly, and a great way to use up leftover roasted vegetables.
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Course: Lunch
Cuisine: Mediterranean
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 137kcal
Author: Claire Cameron

Ingredients

  • 5 free-range eggs
  • 100 g 3oz feta, crumbled
  • 250 g ½lb pumpkin, diced and baked
  • handful spinach
  • 1 cup wholemeal SR flour
  • ¼ cup olive oil
  • 1 tablespoon chopped basil

Instructions

  • Pre-heat the oven to 175C fan-forced and line a 12-hole muffin tin with liners.
  • Combine all the ingredients in a large bowl.
  • Divide the batter between the cupcake cakes and bake for 25-30 minutes or until golden.
  • Serve warm from the oven or at room temperature.

Nutrition

Calories: 137kcal | Carbohydrates: 10g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 122mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2358IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
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