It’s about time I put up a new recipe hey! I make sure to bake something at least once a week and since I haven’t blogged for a few weeks now, I have a back-log of posts. This is not necessarily a bad thing, it just means you’ll need to visit my blog more often in the coming weeks as recipes will be popping up non-stop!
This week I can present you with some savoury muffins (my first ever savoury recipe post…how exciting!).
Spinach & Feta Muffins from Heidi’s 101 Cookbooks (one of my favorite food websites. If you have not checked it out yet, it is a must if you are a lover of healthy recipes). Such a simple recipe and when you combine two amazing vegetables (like pumpkin and spinach) and add some cheese, there is a good chance you’ll end up with something yummy J A little tip: The next time I make these muffins, I will sauté two onions and throw them into the mix to add some extra flavour.
I thought I’d research some health benefits of these two vegetables. I came up with the following:
Spinach: Amongst others, spinach can improve eyesight, strengthen muscels and bones (as we all know from Popeye!) and help prevent heart disease. “Among the World's Healthiest vegetables, spinach comes out at the top of our ranking list for nutrient richness.”
Pumpkin: FULL of antioxidants! “Low in fat, butternut squash delivers an ample dose of dietary fiber, making it an exceptionally heart-friendly choice. It provides significant amounts of potassium, important for bone health, and vitamin B6, essential for the proper functioning of both the nervous and immune systems.”
Needless to say, these two veggies are GOOD for you so eat plenty and try these muffins J
Pumpkin and Feta Muffins
1 tablespoon unsalted butter
2 tablespoons olive oil2 cups / 9 oz / 255g cubed pumpkin or butternut squash, 1/2-inch cubessalt and pepper to taste
1 large handful of baby spinach, chopped
2 tablespoons chopped parsley or cilantro
3 tablespoons sunflower seeds kernels
3/4 cup / 1 oz / 30g freshly grated Parmesan
100g / 3.5 oz / 1/2 cup cubed feta
2 teaspoons whole-grain mustard
2 large eggs, lightly beaten
3/4 cup / 180 ml milk
2 cups flour
4 teaspoons aluminum free baking powder
1 teaspoon fine-grain sea salt
Preheat oven to 405F / 200C, with rack in the top third. Use the butter to grease a 12-hole muffin pan and set aside.
Sprinkle the olive oil and some salt and pepper over the squash. Toss well and turn onto a baking sheet or roasting pan. Arrange in a single layer and bake for 15 - 25 minutes or until cooked through entirely. Set aside to cool.
Transfer two-thirds of the squash to a large mixing bowl along with the spinach, parsley, sunflower seeds, Parmesan, two-thirds of the feta, and all of the mustard. Gently fold together. In a separate bowl beat the eggs and milk together and add to the squash mix. Sift the flour and baking powder onto the squash mix, top with the salt and a generous dose of freshly ground black pepper and fold together just until the batter comes together, be careful not to over mix.
Spoon the mixture into the prepared pan, filling each hole 3/4 full, top each muffin with a bit of the remaining squash and feta (see photo up above). Bake for 15-20 minutes or until the tops and sides of the muffins are golden, and the muffins have set up completely. Let cool for a couple minutes then turn out onto a cooling rack. I like these muffins cooled a bit, served just warmer than room temperature.
Makes 12 muffins.