Pumpkin, Spinach & Feta Muffin Recipe

22 August 2014

We got such great feedback on posting our easy gluten free sweet muffin recipe we thought we'd share another treat from chef Zen: Pumpkin, Spinach and Feta Muffins.  These savoury gluten free (and egg free) versions sell out at the Wakefield St store, powering shoppers and office workers through their days.  Knock up a batch at home and let us know if you discover any great new flavour combinations!

Pumpkin, Spinach & Feta Gluten Free Muffins 

aamuffsav


Ingredients:

  • 1 cup brown rice flour
  • 1 cup maize/corn flour
  • 1/2 cup tapioca flour
  • 1 tsp smoked paprika
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp guar gum
  • 1/2 cup chopped leek
  • 1 cup chopped spinach/chard/silverbeet
  • 1/2 cup crumbled feta
  • 1 egg or egg replacer
  • 1/2 cup cooked, mashed pumpkin
  • 1/2 cup olive oil
  • 2 and a 1/2 cups milk

Method:

  • Preheat oven to 180c celcius
  • Mix all dry ingredients
  • Add leek, feta and greens
  • Mix all wet ingredients, including egg/prepared egg replacer
  • Add pumpkin puree to wet ingredients
  • Gently stir wet mix into dry until combined
  • Bake in muffin tray for 25-30 minutes (if a skewer comes out clean they're done).

Makes six muffins.

Happy baking!

For more recipes and fun stuff follow us on FacebookTwitter or Instagram.

Don't forget to sign up for our e-newsletter for specials, new products, articles and more delivered right to your inbox!

Share