Gluten Free Pumpkin and Feta Muffins

This recipe makes 6 jumbo gluten free pumpkin and feta muffins.

Enjoy them with gluten free garlic aioli or mayonnaise.

Gluten Free Pumpkin and Feta Muffin Ingredients:

  • 300g diced pumpkin
  • 2 tbsp oil
  • 50g diced feta
  • 40g baby spinach
  • 1/4 cup chopped parsley
  • 30g sunflower seeds
  • 20g grated parmesan cheese
  • 3 tsp wholegrain mustard
  • 2 cups gluten free plain flour
  • 3 eggs
  • 175ml milk
  • 2 tsp baking powder
  • 1 tsp cayenne pepper

How to make Gluten Free Pumpkin and Feta Muffins:

  1. Toss pumpkin in olive oil, salt and pepper and then bake in an oven preheated to 200°C. Bake for 25 minutes until soft and then transfer into a large mixing bowl.
  2. To the mixing bowl add: feta, spinach, parsley, sunflower seeds, parmesan and mustard. Combine with the pumpkin.
  3. Beat the eggs with the milk and add to the pumpkin mixture.
  4. Sift the flour, baking powder and cayenne into the mixture, add salt and pepper to taste.
  5. Fold the mixture to combine all the ingredients.
  6. Spoon the mixture into a greased muffin tray.
  7. Bake for 25-30 minutes at 200°C.
  8. Turn out onto a wire rack to cool.

Many thanks to Coeliac Queensland for this gluten free recipe.

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One response to “Gluten Free Pumpkin and Feta Muffins”

  1. Tiffany says:

    The combination of feta and pumpkin makes me hungry. I have never tried that combination before. I’m on my way to the kitchen. Thank you a lot!

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