Butternut Squash Muffins With Spinach And Feta

5 from 2 votes

Butternut Squash Muffins With Spinach And Feta

Muffins are not just for sweet cravings. Butternut Squash Muffins with Spinach and Feta excellent proof that. These savory muffins are about lovely autumn flavors and texture. Cheesy, moist with a light texture, and filled with sweet butternut and fresh spinach.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Breakfast, Snack

Cuisine: World

Keyword: Butternut Squash Muffins, Butternut Squash Muffins recipe, Butternut Squash Muffins with Spinach and Feta, Butternut Squash Muffins with Spinach and Feta recipe, muffins recipe, Muffins with Spinach and Feta

Servings: muffins

Calories: 177kcal

Author: Nata

Ingredients

1 cup rice flour
1 cup pumpkin seed flour
3 eggs
juice from 1/2 lemon
1 tsp baking soda
2 tbsp mustard
1 tsp paprika
1/2 cup melted butter
1/4 cup milk
2 cup spinach
1 cup feta cheese crumbled
1 cup butternut squash cubed, baked and lightly smashed

Instructions

In a large mixing bowl, combine rice flour and pumpkin seed flour. Crack in 3 large eggs and squeeze juice of half of the lemon. Add 1 tsp of baking soda, 2 tbsp mustard, and 1 tsp paprika. Then pour in 1/2 cup melted butter and 1/4 cup of milk. Blend well until everything is combined.
Using a spatula, stir in 2 cups chopped spinach, 1 cup crumbled feta cheese, and 1 cup baked butternut squash. Fold together just until all ingredients come together, but be careful not to over mix
Line a muffin tray with paper liners and fill each muffin cup with batter. Top each muffin generously with pumpkin seeds. Bake in a preheated oven at 350 F for 20-25 minutes.

Nutrition