12 large muffins
Breakfast just got a whooole lot more exciting with these Pumpkin & Feta Muffins! With Pumpkin, Spinach, and Thyme in the mix, you’ve got yourself a wholesome snack for when you’re in a hurry or feel like something small.
- Preheat oven to 210°C fan forced. Grease a 12-hole muffin tray, then line each hole with baking paper. In a large bowl, whisk together the olive oil and eggs until pale in colour.
- Next, add milk and the pumpkin puree, whisking until well combined. Fold in the flour with a spatula until it’s just combined. Finally, add the olives, spinach, thyme, and feta, and gently fold in until mixture is just combined. Season with salt and pepper.
- Carefully spoon the batter into each muffin hole, then bake in the oven for 2 mins at 210°C. Next, reduce heat to 180°C and allow the muffins to cook for another 20 mins.
- Once done, remove tray from the oven. Allow muffins to cool in the tray for 2 mins before transferring them to a cooling rack to further cool down. Enjoy!