Mini Pumpkin, Spinach and Cheese muffins
Ingredients
½ cup wholemeal flour
½cup self- raising flour
1 Pouch of Petite Eats Pumpkin and Coriander
1egg, lightly beaten
½ cup milk (breast, formula or cows)
2 tbsp butter, melted
1/2 cup baby spinach, finely chopped or 3 portions of frozen spinach chopped and water squeezed out
1/4 cup cheese, grated
Method:
- Pre-heat oven to 180°C fan bake and line mini muffin tray with 24 muffin cases
- Combine flours in a bowl and make a well in the centre
- Combine wet ingredients plus spinach and grated cheese and pour into the well of the dry ingredients.
- Mix gently
- Using a teaspoon fill each muffin case with mixture
- Cook in the oven for approximately 17 minutes (keep an eye on the cooking as some ovens are faster than others)
- Remove from muffin tin to cool
Note: you can add other vegetables like finely chopped capsicum, grated zucchini etc
Serve: straight from the oven
Store: in fridge for 2 -3 days or in freezer for 2 months
Makes: 24 mini muffins
