How many calories in a pumpkin and feta muffin?

Nutrition Facts Amount Per Serving Calories 215 % Daily Value* Total Fat 13.5g 17% Cholesterol 29.9mg 10% 7 more rows Aug 3, 2018

How many calories in a spinach and feta muffin?

There are 380 calories in 1 muffin (165 g) of Muffin Break Spinach And Feta Muffin.

Do you have to refrigerate savoury muffins?

Fresh muffins are best stored at room temperature unless they contain ingredients that need to be refrigerated. This would include meat, cheese, or dairy-based frostings. Alternatively, freeze muffins to preserve their freshness.

Why are my savoury muffins dry?

The right amount of butter or oil, or a combination of both, is important to get a moist muffin . This fat is essential for producing a beautifully moist muffin with a tender crumb - so don't reduce the amount stated in the recipe.

Is feta cheese high in fat and calories?

Feta cheese is lower in fat than many cheeses (around 20 per cent, 14 per cent saturated) but it's high in salt, so avoid adding additional salt when cooking with feta. Reduced-fat feta is a healthier choice (though still high in salt) and is quite widely available.

How many calories in a savory muffin?

196 Calories Fat 7.5 g Carbs 27.3 g Fibre - Protein 3.9 g

How many calories in a Costco pumpkin muffin?

Costco Pumpkin Muffins (1 muffin) contains 43g total carbs, 42g net carbs, 17g fat, 4g protein, and 340 calories .

Is the spinach feta healthy?

These spinach feta egg cups are a great source of protein and they even have some veggies and healthy fats in them as well. For a balanced breakfast, I recommend pairing these with a source of carbohydrates for fibre and some more fruit for a few more nutrients.

Is spinach feta wrap healthy?

Protein and fiber packed! 36g of protein and 5g of dietary fiber each! A healthy breakfast option that leaves you feeling satisfied and energized for your day . Freezer-friendly and great for meal prep!

How many calories are in feta cheese?

A one-ounce (28-gram) serving of feta cheese contains: Calories: 76 . Protein: 5.3 grams. Fat: 5.3 grams.

What are savory cakes made of?

But, cake salé, or French savory cake, is truly in a league of its own. Although it's technically a type of quick bread, cake salé is composed of an unsweetened cake batter that's strewn with bits of meat, salty cheese, and a mix of different vegetables .

What are the 2 main types of muffins?

There are two types of muffins: bread-like and cake-like . Each type has its own technique for mixing the batter. Less sugar and butter makes a bread-like muffin. A higher sugar and butter content makes a cake-like muffin.

Are muffins sweet or savoury?

Muffins are available in both savoury varieties , such as cornmeal and cheese muffins, or sweet varieties such as blueberry, chocolate chip, lemon or banana flavours.

What are the raw materials of muffins?

It is prepared using flour dough, chocolate, water, flavoring agents, sweeteners, fruits , etc. Furthermore, a muffin is a part-raised flatbread that is baked and then cooked in an oven at a high temperature. They are immensely versatile and can be customized to suit the needs of consumers.

Recipe: Savoury Pumpkin, Spinach and Feta Muffins (2024)

December and January are probably my two favourite months of the whole year - but they seem to whizz by in a flash!

They're the most social months of the year with kids off school (at least in Australia), Christmas and New Year celebrations, summer barbeques and get togethers and time off work to enjoy.

With the month whizzing by so fast, I thought I'd share a make ahead recipe that will help you get through the busy days ahead. Whether you're heading back to work or the kids are going back to school, these savoury muffins are the perfect lunch option and an easy way to get extra veggies in (perfect for Mums looking for ideas for how to get kids to eat more vegetables!)

There's one problem though... they don't seem to last very long.

You see, I first made these for myself - only to have my Dad and Jesse spot them as they were baking away in the oven and they then subsequently nagged me until I gave them one to try.

I thought this was definitely going to be a recipe they turned their noses up at. They're filled with pumpkin, spinach and zucchini and usually vegetable filled recipes are the ones they're most skeptical about.

I relented and shared my beloved muffins only to hear my Dad call from upstairs...

"Hey Kristy!"

".... yeah?" (let's be honest, I was expecting criticism...)

Savoury Pumpkin Spinach and Feta Muffins Recipe

Perfect for back to school or a quick on the go lunch/lunchbox addition, these Savoury Pumpkin Spinach and Feta Muffins are healthy, gluten free and so easy to make!

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

~2 1/4 cups (350g) diced butternut squash/pumpkin
~125g frozen chopped spinach or 3 cups chopped fresh spinach
1 small zucchini, grated
2 eggs
1 cup milk
1 cup (100g) crumbled feta cheese
1/2 cup (50g) grated parmesan cheese or cheddar/tasty cheese
2 cups (240g) gluten free plain flour
4 tsp baking powder
Optional: Salt and pepper, to taste

instructions

Cook your pumpkin cubes by either roasting in the oven until soft and caramelised, steaming until soft or microwaving for 4-5 minutes or until soft and cooked through.
Place your frozen or chopped spinach in a bowl and cover with your hot cooked pumpkin.
Cover with cling wrap and leave to sit whilst your oven preheats and you prepare your other ingredients.
Preheat your oven to 180C/355F
Grease a muffin tray or line with paper liners and set aside.
Combine your eggs and milk and mix in your pumpkin, spinach, zucchini and cheeses. Season with salt and pepper if desired.
Mix in your flour and baking powder, mixing until just combined.
Scoop your muffin batter into your prepared muffin tin, filling all the way to the top (as the batter is thick it won't spill out).
Bake your muffins for 20-30 minutes or until cooked through (a skewer inserted into the middle will remove clean and they'll feel solid when touched on the top) and golden on top.
Allow to cool before removing your muffins from their tins and enjoying.
These muffins can be eaten hot, room temperature or chilled depending on your preference and can be kept in the fridge in an airtight container for up to 2-3 days. These muffins also freeze well and can be frozen in airtight ziplock bags and defrosted to eat whenever you're ready.

https://www.southerninlaw.com/2017/01/healthy-gluten-free-savoury-pumpkin-spinach-and-feta-muffins-recipe.html

Created using The Recipes Generator

But tell me, what's your favourite month of the year?

And what are your favourite make ahead recipes or work/school lunches?