Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 184.0
- Total Fat: 9.1 g
- Cholesterol: 45.0 mg
- Sodium: 492.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.2 g
- Protein: 8.5 g
View full nutritional breakdown of Pumpkin & feta muffins calories by ingredient
Pumpkin & feta muffins
Submitted by: RUTHXGIntroduction
So savory & nutritious! This could be your main course for breakfast or lunch, or a fabulous snack. Adapted from a recipe in Martha Goes Green, by Rosie Percival & Ruth Friedlander. So savory & nutritious! This could be your main course for breakfast or lunch, or a fabulous snack. Adapted from a recipe in Martha Goes Green, by Rosie Percival & Ruth Friedlander.Number of Servings: 12
Ingredients
-
* Butter, unsalted, 1 tbsp
* Olive Oil, Extra Virgin, 2 tbs
* Pumpkin or butternut squash, cubed, 2 cups
* Spinach, fresh, chopped, 1 cup
* Cilantro, raw, 2 tbsp
* Sunflower Seeds, without salt, hulled, 3 tbsp
* Parmesan Cheese, grated, 0.75 cup
* Feta Cheese, 0.5 cup, crumbled
* Yellow Mustard, 6 tsp
* Egg, fresh, 2 large
* Milk, 2%, 0.75 cup
* White whole wheat flour, 2 cup
* Baking Powder, 4 tsp
* Freshly ground black pepper to taste
Directions
Preheat oven to 405F / 200C. Use the butter to grease a 12-muffin tin.
Sprinkled the olive oil over the pumpkin/squash. Toss well & turn onto a baking sheet or roasting pan. Arrange in a single layer & bake for 15-25 minutes or until cooked through. Set aside to cool.
Mash squash & transfer two-thirds of it to a large mixing bowl along with the spinach, cilantro, sunflower seeds, Parmesan, two-thirds of the feta, & all the mustard. Gently fold together.
In a separate bowl beat the eggs & milk together & add to the squash mix. Add flour, baking powder, & black pepper; fold together just until the batter comes together.
Spoon the mixture into the prepared pan, filling each cup 3/4 full. Top each muffin with a bit of the remaining squash & feta.
Bake for 15-20 minutes or until the tops & sides of the muffins are golden, & the muffins have set completely. Let cool for a couple of minutes, then turn out onto a cooking rack. Eat warm or at room temperature. Store in fridge.
Serving Size: makes 12 muffins; serving size 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user RUTHXG.
Sprinkled the olive oil over the pumpkin/squash. Toss well & turn onto a baking sheet or roasting pan. Arrange in a single layer & bake for 15-25 minutes or until cooked through. Set aside to cool.
Mash squash & transfer two-thirds of it to a large mixing bowl along with the spinach, cilantro, sunflower seeds, Parmesan, two-thirds of the feta, & all the mustard. Gently fold together.
In a separate bowl beat the eggs & milk together & add to the squash mix. Add flour, baking powder, & black pepper; fold together just until the batter comes together.
Spoon the mixture into the prepared pan, filling each cup 3/4 full. Top each muffin with a bit of the remaining squash & feta.
Bake for 15-20 minutes or until the tops & sides of the muffins are golden, & the muffins have set completely. Let cool for a couple of minutes, then turn out onto a cooking rack. Eat warm or at room temperature. Store in fridge.
Serving Size: makes 12 muffins; serving size 1 muffin
Number of Servings: 12
Recipe submitted by SparkPeople user RUTHXG.
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