6 November, 2016
Pumpkin, Bacon & Spinach Muffins
Pumpkin, Bacon & Spinach Muffins
Makes: 16
Ingredients:
- 2 cups grated cheese
- 1 cup diced bacon
- 2 cups grated pumpkin
- 1/2 cup finely chopped onion
- 1/3 cup frozen spinach, defrosted
- 4 garlic cloves, finely grated
- 1 cup wholemeal SR flour
- 1 cup white SR flour
- 1/2 teaspoon salt
- 3/4 cup vegetable or canola oil
- 4 eggs
- 1 cup milk
Method:
- Preheat your oven to 180 degrees Celsius and prepared enough muffin trays to bake between 15-18 muffins by spraying with cooking spray
- Place the cheese, bacon, pumpkin, onion, spinach and garlic in a large mixing bowl and mix with a wooden space until well combined
- Add in the flours and salt stirring well until all the ingredients are evenly and well coated in the flour
- In a small jug whisk together the oil, eggs and milk
- Pour the wet ingredients in with the dry ingredients and stir until combined, do not over mix
- Spoon the mixture evenly into the prepared muffin tray
- Bake for 25-30 minutes until golden and a cake skewer comes out clean
- Allowed to cool in the tray for 5 minutes before transferring to a wire rack to cool completely
Recipe Notes:
- Store in an airtight container under 27 degrees for a maximum of 5 days
- This recipe is freezer friendly to be consumed within 6 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.