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.
Servings: 12 muffins
- 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
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.
Sodium: 349mg | Calcium: 90mg | Vitamin C: 4mg | Vitamin A: 2150IU | Sugar: 1g | Fiber: 1g | Potassium: 118mg | Cholesterol: 73mg | Calories: 177kcal | Trans Fat: 1g | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 7g | Fat: 12g | Protein: 5g | Carbohydrates: 13g | Iron: 1mg