Pumpkin and Spinach Muffins
These are one of the easiest and tastiest snacks. They are perfect to be made up in bulk over the weekend and then used up in lunches or as snacks throughout the week.
Servings 12 people
- 2 cups flour, wholemeal, self-raising
- 1 tbsp thyme, fresh
- ⅓ cup parsley, flat leaf, fresh chopped
- 1 cup pumpkin grated
- 1 cup spinach, baby finely shredded
- 1 tsp baking powder
- 1 cup milk, any
- 2 egg whisked
- ¼ cup oil, olive
Pre-heat oven to 180 degrees Celsius.
Simply combine all ingredients together in a large bowl and mix well until a thick batter forms. Season with salt and pepper.
Grease your muffin tray or line with muffin cases and dollop a large spoonful of the mixture into each muffin hole (the muffins will rise so don’t fill them too full).
Bake for 20-25 minutes or until a skewer can be inserted and removed cleanly.
Serve warm or allow to cool and store in an airtight container for up to 3 days. You can also freeze them for later.
Whole foods: 87%
1 serve of this recipe provides:
- ½ serve carbohydrate
- ½ serve fat
Calories: 156kcal | Carbohydrates: 17g | Protein: 5g | Fat: 7g | Sodium: 128mg | Fiber: 3g | Sugar: 2g