SAVOURY PUMPKIN SPINACH AND FETA MUFFINS RECIPE

They're the most social months of the year with kids off school (at least in Australia), Christmas and New Year celebrations, summer barbeques and get togethers and time off work to enjoy.

With the month whizzing by so fast,  I thought I'd share a make ahead recipe that will help you get through the busy days ahead. Whether you're heading back to work or the kids are going back to school, these savoury muffins are the perfect lunch option and an easy way to get extra veggies in (perfect for Mums looking for ideas for how to get kids to eat more vegetables!)

INGREDIENTS:

• 2 1/4 cups (350g) diced butternut squash/pumpkin
• 125g frozen chopped spinach or 3 cups chopped fresh spinach
• 1 small zucchini, grated
• 2 eggs
• 1 cup milk
• 1 cup (100g) crumbled feta cheese
• 1/2 cup (50g) grated parmesan cheese or cheddar/tasty cheese
• 2 cups (240g) gluten free plain flour
• 4 tsp baking powder
• Optional: Salt and pepper, to taste

INSTRUCTIONS

1. Cook your pumpkin cubes by either roasting in the oven until soft and caramelised, steaming until soft or microwaving for 4-5 minutes or until soft and cooked through.
2. Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin.
3. Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other Ingredients.
4. Preheat your oven to 180C/355F
5. Grease a muffin tray or line with paper liners and set aside.
6. Combine your eggs and milk and mix in your pumpkin, spinach, zucchini and cheeses. Season with salt and pepper if desired.
7. Mix in your flour and baking powder, mixing until just combined.
8. Scoop your muffin batter into your prepared muffin tin, filling all the way to the top (as the batter is thick it won't spill out).
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