Pumpkin, feta, semi-dried tomato and basil muffins
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12 (makes 12 muffins)
Time to make:
35 mins (Hands-on time: 15 mins, Cooking time: 20 mins)
$12.00 per serve
(at time of publication)
Full ingredients list:
1 cup (150g) plain flour
2/3 cup (100g) wholemeal flour
3 teaspoons baking powder
1 cup (160g) grated pumpkin
1/4 cup finely chopped basil leaves
1/2 cup (110g) oil-free semi-dried tomatoes, roughly chopped
75g reduced-fat feta, crumbled
3/4 cup skim milk
1/4 cup (60ml) light olive oil or grapeseed oil
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line 12 x 1/3-cup-capacity muffin-tray cups with paper cases. Sift flours and baking powder into a large bowl. Add unsifted flour bran (in sieve). Add pumpkin, basil, semi-dried tomato and feta.
Step 2 Whisk eggs, skim milk and oil in a large bowl. Pour wet ingredients into dry ingredients and stir until batter is just combined.
Step 3 Divide batter among muffin-tray cups. Bake for 20 minutes, or until muffins are golden brown.
Muffins taste best on the day you make them, but you can freeze them to enjoy later, wrapped individually in clingfilm.
About this recipe
First published: March 2014