Pumpkin, Spinach and Ham Muffins

19 Jun

When I first tasted these muffins I wasn’t fussed (neither was Thomas) but they do grow on you with more bites… They are actually quite good. I think Thomas was expecting his usual carrot and zucchini muffins – always good to mix things up!

I always have leftover pumpkin in the fridge which inevitably gets thrown out so I thought these muffins might be a good way to use it up rather than throw it out.

The recipe was one that I found on the internet a long time ago (not sure where) and I just added a few things to it.

Ingredients:

300g pumpkin peeled and chopped

2 cups self raising flour (I used 1 cup self raising and 1 cup wholemeal self raising)

1/4 cup vegetable oil

2 eggs

1 cup cheese

100g shaved ham sliced finely

1 cup baby spinach

Extra grated cheese for topping

Method:

  1. Preheat oven to 180°C and use an olive oil spray to grease 12 cup muffin pan
  2. Steam pumpkin for 10 minutes or until soft
  3. Allow to cool then mash with oil
  4. Combine pumpkin mash and eggs in a bowl whisk to combine
  5. Sift flour into bowl, add cheese, spinach and ham and stir until combined
  6. Spoon into muffin pans and sprinkle with extra cheese
  7. Bake for 20-25 minutes until golden (or until skewer inserted into middle comes out clean).
Can be frozen and defrosted in the microwave or lunch box.
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