Savoury Butternut Pumpkin Muffins
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!
Savoury Butternut Pumpkin Muffins
A little snack to shake up morning tea.
Ingredients
- 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
Instructions
Pre heat oven to 180 degrees Celsius.Place everything except feta and spring onions into a stand mixer fitted with a paddle. Combine altogether very well.Spoon equal portions into a patty pan lined muffin tray. You need patty pans, I find the bottoms break up a little if you don't.Top with feta and spring onions. Bake for 35 minutes or until a skewer comes out clean. Cool and enjoy!
Details
Prep time: Cook time: Total time: Yield: 10 muffins
