Makes 12 regular muffins
2 1/4 cups diced butternut squash/pumpkin
3 cups chopped fresh spinach
1 small zucchini, grated
1 cup milk
1 cup crumbled feta cheese
1/2 cup grated parmesan cheese or cheddar/tasty cheese
2 cups gluten free/ plain flour
4 tsp baking powder
Salt and pepper, to taste
How to Make:
Cook your pumpkin cubes by either roasting in the oven until soft and caramelised, steaming until soft or microwaving for 4-5 minutes or until soft and cooked through.
Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin.
Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.
Preheat your oven to 355F
Grease a muffin tray or line with paper liners and set aside.
Combine your eggs and milk and mix in your pumpkin, spinach, zucchini and cheeses. Season with salt and pepper if desired.
Mix in your flour and baking powder, mixing until just combined.
Scoop your muffin batter into your prepared muffin tin, filling all the way to the top (as the batter is thick it won't spill out).
Bake your muffins for 20-30 minutes or until cooked through (a skewer inserted into the middle will remove clean and they'll feel solid when touched on the top) and golden on top.
Cool before removing your muffins from their tins