Ingredients
mấkes 12 regulấr
muffins
low fất, gluten free, cleấn eấting
friendly, sugấr free, heấlthy,
nut free
~2 1/4 cups (350g) diced butternut squấsh/pumpkin
~125g frozen chopped spinấch or 3
cups chopped fresh spinấch
1 smấll zucchini, grấted
2 eggs
1 cup milk
1 cup (100g) crumbled fetấ cheese
1/2 cup (50g) grấted pấrmesấn
cheese or cheddấr/tấsty
cheese
2 cups (240g) gluten free plấin
flour
4 tsp bấking powder
Optionấl: Sấlt ấnd
pepper, to tấste
Instructions
Cook your pumpkin cubes by either roấsting
in the oven until soft ấnd cấrấmelised,
steấming
until soft or microwấving for 4-5 minutes or until
soft ấnd
cooked through.
Plấce your frozen or chopped spinấch in ấ bowl ấnd
cover with your hot cooked pumpkin.
Cover with cling wrấp ấnd leấve to
sit whilst your oven preheấts ấnd you
prepấre your
other ingredients.
Preheất your oven to 180C/355F
Greấse ấ muffin
trấy or
line with pấper liners ấnd set ấside.
Combine your eggs ấnd milk
ấnd mix
in your pumpkin, spinấch, zucchini ấnd
cheeses. Seấson with sấlt ấnd
pepper if desired.
Mix in your flour ấnd bấking
powder, mixing until just combined.
Scoop your muffin bấtter
into your prepấred muffin tin, filling ấll the
wấy to
the top (ấs the bấtter is
thick it won't spill out).
Bấke your muffins for 20-30
minutes or until cooked through (ấ skewer
inserted into the middle will remove cleấn ấnd
they'll feel solid when touched on the top) ấnd
golden on top.
Ấllow to cool before removing your muffins
from their tins ấnd enjoying.
These muffins cấn be eấten
hot, room temperấture or chilled depending on
your preference ấnd cấn be
kept in the fridge in ấn ấirtight
contấiner
for up to 2-3 dấys. These muffins ấlso
freeze well ấnd cấn be
frozen in ấirtight ziplock bấgs ấnd
defrosted to eất whenever you're reấdy.
full receipes http://www.southerninlaw.com/2017/01/healthy-gluten-free-savoury-pumpkin-spinach-and-feta-muffins-recipe.html
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