Pumpkin, Spinach & Feta Muffins

Cheesy butternut squash, fresh spinach, sun-dried tomato & feta muffins. Best warm from the oven slathered in butter!

350 grams (12 oz) butternut squash
pinch table salt
200 grams large, fresh spinach leaves (1 cup when wilted & chopped)
3/4 cup crumbled feta
1 packed cup grated tasty cheese
1/4 cup sun-dried tomatoes
115 grams butter
2 large eggs
2 cups standard flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup milk

View the full recipe at Tania’s Kitchen →