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Pumpkin, spinach and bacon muffins

  • 0:20 Prep
  • 0:35 Cook
  • Makes 12

Ingredients

  • 3 bacon rashers, finely chopped
  • 1 1/2 cups (225g) self-raising flour
  • 1/4 cup (40g) cornmeal (polenta)
  • 80g butter, chopped
  • 1 1/2 cups (360g) pumpkin. coarsely grated
  • 1 cup spinach, finely shredded
  • 100g fetta, crumbled
  • 2 Coles Brand Australian Free Range Eggs
  • 3/4 cup (185ml) buttermilk
  • 2 tablespoons pepitas (pumpkin seeds)

Method

  • 1
    Preheat oven to 180C. Line a 12-hole, 1/3-cup (80ml) muffin pan with squares of baking paper.
  • 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.
  • 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.
  • 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).
  • 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.

Source: taste.com.au

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