2020-08-13 / test@t

Pumpkin and spinach muffins

Vegetable muffins are a real lifesaver. Imagine you cooked a light soup for lunch, but you don't want to cook the second. Bake muffins for the soup - and no one will remember the second. Or imagine an evening with barbecue. Everyone is already hungry, but the meat is not ready yet. It's time to treat yourself to muffins. You can think of a lot of such situations, and muffins will always help out.

Ingredients

350 g pumpkin
125 g frozen chopped spinach or 100 g fresh spinach
2 eggs
1 glass of milk
100 g feta cheese
150 g grated Parmesan or other aromatic hard cheese
280 g flour
4 tsp baking powder
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE

Step 1

1. Cut pumpkin into small cubes, place in skillet, add frozen spinach, pour in 1 tbsp. l. water, cover and place over medium heat. Cook for 10 minutes, until the pumpkin is tender and the spinach is completely defrosted. Transfer to a sieve to drain excess liquid. If using fresh spinach, add it to the skillet after 5 minutes. after the start of cooking.

Step 2

2. Preheat oven to 180 ° C. Prepare muffin tins.

Step 3

3. Grate the cheese on a fine grater. Cut the feta into small cubes or chop it up with a fork.

Step 4

4. Mix eggs and milk, salt and pepper, add cheese, pumpkin and spinach. Add flour sifted with baking powder and stir quickly with a spatula.

Step 5

5. Arrange the dough in the tins, filling them almost completely (these muffins have a rather heavy dough, they will not rise much). Bake for 25-30 minutes. Serve hot.

Cooking time

55m

Servings

Catalog

Pumpkin and spinach muffins

STEP-BY-STEP COOKING RECIPE

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