About the Recipe
Pumpkin Spinach & Caramelised Onion Muffins are a savory, wholesome treat that combines the natural sweetness of roasted pumpkin with the earthy richness of spinach and the deep flavor of caramelized onions.
Ingredients
180g Roast pumpkin (680g raw)
120g Wilted spinach (230g raw)
100g Caramelised onion
115g Butter
x2 eggs
2 cups 306g Plain flour
3 tsp 14g Baking powder
1 tsp Salt
1 tsp Pepper
¾ cup 185g Milk
Method
1. Dice pumpkin into small cubes and roast at 200c for 20 minutes or until caramelised. Once roasted place to the side to cool.
2. Measure out your dry ingredients. Flour, baking powder and pepper into a large bowl.
3. Measure out the wet ingredients and place in separate ramekins.
4. Prepare your spinach by pouring boiling water over and gently stirring for no more than a minute.
4.1 After the minute transfer to cold water to stop the blanching.
4.2 Once the spinach is cool transfer to a cheese cloth or clean tea towel and squeeze out the water.
4.3 Transfer from the cheese cloth to a bowl ensuring you loosen the leaves to order to disperse through the muffin mixture when the time comes.
5. Prepare wet ingredients.
5.1 Melt butter
5.2 Slightly warm milk
5.3 Whisk eggs
6. Add milk, butter and eggs and mix loosely.
6.1 Now add caramelised onion, roasted pumpkin and wilted spinach.
6.2 Gently stir in the contents careful not to mash the pumpkin.
7. Spoon the mixture into 6 Texas papers or 12 cupcake size patty pans.
7.1 Using a little of the leftover pumpkin and onions to garnish.
8. Place into a 200c oven for 5 minutes then reduce to 180c for a further 20 minutes.
9. Before removing from the oven ensure you check with a skewer that comes out clean.
10. Place on a rack to cool for 10 minutes before eating.