Pumpkin, Spinach and Feta Savoury Muffins

These gorgeous cheesy, savoury muffins make a perfect breakfast snack or lunch box snack. I usually make them with gluten free flour as many of our guests are gluten intolerant. The small snack size versions keep perfectly in the freezer so make a batch and they'll do for snacks for a couple of weeks ( or maybe not, they're so yummy you might just eat them all in one sitting). Enjoy!! Download a copy of the the recipe below. 

Serves 12 large muffins or 24 small muffins

• 2 tblsp olive oil
• 1 medium butternut squash, peeled, seeded, and cut into ½ inch cubes
• A sprinkling of salt and pepper
• 2 small handfuls of spinach, well chopped
• ¾ cup freshly grated Parmesan cheese
• ¾ cup crumbled (in large crumbles) feta cheese
• 2 tsp German-style mustard
• 2 eggs
• ¾ cup whole milk
• 2 cups all-purpose flour/gluten free flour
• 4 tsp baking powder
• ¼ tsp ground nutmeg (optional)
• 1 tsp salt
• Freshly ground black pepper

1. Heat your oven to 200 degrees. Toss the squash cubes with the olive oil and a sprinkling of salt and pepper. Spread them in a single layer on a baking sheet and roast in the oven. Remove from the oven and set aside to cool.
2. Turn the oven down to 180 degrees. Grease a muffin tin well with oil or butter. In a large mixing bowl, stir together about two-thirds of the squash, the spinach, Parmesan, and ½ a cup of the Feta.
3. In a small bowl, beat together the milk, eggs, and mustard until well combined. Pour this into the bowl with the squash and spinach. Sprinkle the flour, baking powder, nutmeg if using, and 1 tsp. salt onto the squash and wet ingredients mixture. Gently stir this all together until just combined.
4. Spoon the batter into the prepared muffin pan – it will fill the holes generously. Sprinkle the tops of the batter-filled holes generously with freshly ground black pepper. Then, press the remaining feta crumbles and squash cubes gently into the tops of the batter.
5. Bake for 20 minutes, until the muffins are golden and a toothpick inserted into one comes out with no batter on it (it may come out with some melted feta on it, though!). Remove from the oven, allow to cool for about 5 minutes, then run a knife around the sides of each muffin and gently use the knife to lift them out and on to a cooling rack. 

butternut_squash_feta___spinach_muffins.pdf
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