Forget blueberries and chocolate, this Pumpkin, spinach and bacon muffins recipe makes everyone's favourite snack a savoury delight. Yum!
Makes1212
Cook time35 mins35 minutes
Prep time20 mins20 minutes
Ingredients
3 bacon rashers, finely chopped
1½ cups (225g) self-raising flour
¼ cup (40g) cornmeal (polenta)
80g butter, chopped
1½ cups (360g) coarsely grated pumpkin
1 cup finely shredded spinach
100g fetta, crumbled
2 Coles Australian Free Range Eggs
¾ cup (185ml) buttermilk
2 tbs pepitas (pumpkin seeds)
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with squares of baking paper.
Step 2
Cook the bacon in a small frying pan over medium heat for 5 mins or until lightly golden. Transfer to a plate lined with paper towel to drain.
Step 3
Combine the flour and cornmeal in a large bowl. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs. Add the pumpkin, spinach, bacon and fetta. Gently toss to combine.
Step 4
Whisk the eggs and buttermilk in a jug. Pour into the flour mixture and stir until just combined (don’t overmix or the muffins will be tough).
Step 5
Spoon evenly among the lined pans. Sprinkle with pumpkin seeds. Bake for 25-30 mins or until lightly golden and cooked through. Serve muffins warm or at room temperature.
