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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
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Pumpkin & feta muffins

Submitted by: RUTHXG

Introduction

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.






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