Winter Warmers: Egg, Pumpkin, Spinach & Feta Muffins

egg muffinsWell it’s well and truly time for Part 2 of Winter Warmers.

These little egg muffins don’t need much of an introduction. They are warm, filling and can be eaten for breakfast, lunch or dinner.

I find them a handy little thing to add in for lunches during the week – a little more exciting and warming that a sandwich! I decided to make this particular combo as I had some leftover roasted pumpkin.

Onto the recipe…

 


Egg, Pumpkin, Spinach and Feta Muffins  
(makes 12 small muffins)

Ingredients:

  • 6 or 7 eggs, whisked with a fork (depends on size)
  • Large handful of baby spinach leaves
  • 2 handfuls of chopped pumpkin (pre boiled or roasted). It’s best to chop them into 1cm cubes if you can
  • 50 – 100g of feta cheese, crumbled
Method:
  1. Pre – heat oven to 180 degrees (C)
  2. Grease muffin cases / tray
  3. Throw everything in a bowl and whisk together with a fork
  4. Spoon mixture into muffin cases
  5. Bake for about 15 minutes
  6. Serve with a small slice of bread and side salad (optional)

Tip: Feel free to change the ingredients. Ham, cheddar cheese, mushrooms, broccoli and grated zucchini all work well.

Happy Baking :)

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