Your morning tea is about a get a serious make over with my savoury butternut pumpkin muffins! I really love trying to squeeze in extra veg in different ways at snack times because, in all honesty, even though I'm a nutritionist, raw carrot sticks just don't do it for me.
You can pretty much customise these savoury butternut pumpkin muffins however you like. I top mine with feta and spring onions with a good sprinkling chilli but you could add rosemary or some caramelised red onion for something a little bit fancy!
- 500g butternut pumpkin, peeled and grated
- 1/2 cup extra virgin olive oil
- 1 1/2 tsp sea salt
- 4 eggs
- 2 cups wholemeal spelt flour
- 3 tbs chia seeds
- feta and spring onions to top