Pumpkin & feta muffinsSubmitted by: RUTHXG
IntroductionSo 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.
* 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
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.