Mini Pumpkin, Spinach & Cheese Muffins

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:

  1. Pre-heat oven to 180°C fan bake and line mini muffin tray with 24 muffin cases
  2. Combine flours in a bowl and make a well in the centre
  3. Combine wet ingredients plus spinach and grated cheese and pour into the well of the dry ingredients.
  4. Mix gently
  5. Using a teaspoon fill each muffin case with mixture
  6. Cook in the oven for approximately 17 minutes (keep an eye on the cooking as some ovens are faster than others)
  7. 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