Quick & Easy

Pumpkin and fetta muffins

Pumpkin and feta muffins
16 Item


Pumpkin and feta muffins


Pumpkin and feta muffins

1.Preheat oven to hot, 200°C. Brush 16 muffin recesses lightly with oil.
2.Sift the flour into a large bowl. Add the pumpkin, zucchini, feta and tomatoes. Stir to combine and make a well in the centre.
3.In a jug, whisk together milk, butter and eggs. Add to the bowl and fold together until just combined – do not over mix.
4.Spoon into the prepared recesses until 2/3 full. Bake for 15-20 minutes, until risen and golden brown. Cool in pan for 5 minutes, then lift out onto a wire rack to cool. Store in an airtight container.

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