Tomato Relish, Pumpkin & Feta Savoury Muffins

Ingredients:

2½ cups (375g) Wholemeal Self-Raising Flour 

½ cup Tomato Relish

180g Shredded Carrot (3 x Medium Carrots)

500g Pumpkin, diced 

1 cup Spinach Leaves, chopped 

¼ cup Chives, chopped

1½ cups (180g) Grated Low-Fat Cheese

½ cup EVOO (put drizzle on the Pumpkin then use remainder in mixture) 

EVOO Spray - for muffin trays 

1.25 cups Low-Fat Milk 

2 Eggs

½ cup of Low-Fat Feta, crumbled (save a ¼ cup crumbled Feta on top)

 

Procedure:

1. Preheat oven to 180°C. Cut the pumpkin into cubes, drizzle olive oil on top, and add salt and pepper on top. Bake in the for 25-30 minutes until cooked.

2. Place all ingredients (except the pumpkin) into a large bowl and mix until combined. 

3. Once combined add pumpkin and mix gently.

4. Divide the mixture between 12 x ½ cup into a lightly greased muffin tins lined with paper cases and cook for 25 minutes.

5. Take out of the oven and cool for 5-10 minutes. Serve with a dollop of tomato relish and salad if having for lunch. Enjoy! 

 

Prep Time:

Prep | 20 mins

Cook | 60 mins 

Serves | 12

Nutrition Info:

Per serve: (191g)

Energy: 1305 kJ (312 cal)

Carbs: 30g | Protein: 12g | Fat: 16g | Fibre: 6g