Butternut, Feta & Roasted Pumpkin Seed Muffins
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Community Recipe
Nerissa Govender- 12
- Easy
- Health conscious
- 1 hour
- 25-30 minutes
Ingredients
- 1 and 1/4 cups Woolworths Cake Wheat Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Bicarbonate of Soda
- 1 teaspoon Sea Salt
- 1 cup Fresh Milk
- 1/4 cup Woolworths Mediterranean Olive Oil
- 1/4 cup Woolworths butter with Fresh cream
- 2 Woolworths Free Range Eggs
- 1/2 cup Woolworths Plain Creamy Feta Cheese
- 1/2 cup Fresh Butternut
- Pumpkin Seeds
- 1/4 cup Woolworths Fresh Baby Spinach
Cooking Instructions
Cooking Instructions
PREPARATION-
Dry Ingredients- Sift all dry ingredients, including flour, baking powder, bicarbonate of soda,and salt together.
Wet Ingredients- Lightly beat the eggs, and mix the rest of the wet, including milk, olive oil, melted butter (slightly cooled), together.
Flavours Ingredients-Mix cooked butternut (cubed), feta cheese (cubed, and chopped spinach gently together.
METHOD:
Add all the flavours ingredients to the wet ingredients and gently mix together. Now slowly add the dry ingredients to that mixture a little at a time until fully incorporated. Use a wooden spoon mixing very lightly and gently into a thick batter consistency. Line muffin tray with paper cup holders and fill 3/4 way up. Sprinkle pumpkin seeds on top. Gently tap the tray onto a hard surface to release any air bubbles before putting into the oven.
COOKING INSTRUCTIONS: Preheat oven to 180 degrees celsius. Bake muffins at 180 degrees for approximately 25-30 minutes, until fully cooked and a palatable golden brown in colour.
SERVE: Serve warm. Delicious on its own or with a cup of tea.
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