Pumpkin, Spinach and Fetta Muffins

taste.com.au

Emma

I like to cook many different dishes from all over the world! And my greatest passion is the Japanese cuisine.

1 cup (150g) self-raising flour

1 cup (160g) wholemeal self-raising flour

2 cups coarsely grated pumpkin

60g baby spinach leaves, finely shredded

100g fetta, coarsely crumbled

1 Coles Australian Free Range Egg, lightly whisked

80g butter, melted

1 cup (250ml) buttermilk

2 tbsp pepitas (pumpkin seeds)

2 tsp chia seeds

Note: Ingredients may have been altered from the original.

Directions at taste.com.au

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