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Pumpkin, spinach and bacon muffins
Pumpkin, spinach and bacon muffins
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Enjoy warm pumpkin, spinach, and bacon muffins for a delicious snack.
Ingredients:
  • 3 bacon rashers, finely chopped
  • 225g self-raising flour
  • 40g cornmeal
  • 80g butter, chopped
  • 360g pumpkin
  • 250.00 ml spinach, finely shredded
  • 100g fetta, crumbled
  • 2 Free Range Eggs
  • 185ml buttermilk
  • 40.00 ml pepitas (pumpkin seeds)
Instructions:
  • Preheat the oven to 180C and line a 12-hole muffin pan with 1/3-cup squares of baking paper.
  • Fry the bacon in a small pan over medium heat for about 5 minutes until it turns lightly golden. Place it on a plate lined with paper towel to soak up any excess oil.
  • Mix the flour and cornmeal in a large bowl, then use your fingertips to blend the butter in until it looks like breadcrumbs. Add the pumpkin, spinach, bacon, and feta, and gently mix everything together.
  • In a jug, combine the eggs and buttermilk. Pour the mixture into the flour and gently stir until just combined. Be careful not to overmix to keep the muffins tender.
  • Divide the batter evenly among the prepared pans. Top with a generous sprinkle of pumpkin seeds. Bake for 25-30 minutes until golden and fully cooked. Enjoy the muffins warm or at room temperature.

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