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–+ servings

Pumpkin and Feta Muffins Bariatric Recipe

Angela Milnes
Savor the unique blend of flavors in Pumpkin Savory Muffins, a delectable treat perfect for fall cravings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizers
Cuisine American
Servings 8 Servings
Calories 299 kcal

Ingredients
  

  • 2 Eggs
  • 1 ½ cups Milk
  • 1 tablespoon Dry Mustard
  • ⅓ cup Olive Oil
  • 1 ½ cups Pumpkin Puree
  • 1 cup Spinach chopped
  • 1 tablespoon Dry Sage
  • ½ cup Feta Cheese
  • ½ cup Parmesan Cheese shredded
  • 2 cups Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt

Instructions
 

  • Preheat the oven to 350 degrees, prep muffin tins with nonstick spray.
  • In a large bowl whisk eggs, milk, dry mustard, and oil.
  • Stir in pumpkin, spinach, sage, feta, and parmesan.
  • Sift in flour then sprinkle in baking soda and salt.
  • Gently fold in egg mixture, do not over mix.
  • Fill muffin tins ¾ way full .
  • Bake 20-25 minutes.
  • Cool 5 minutes in tin then move to wire rack.
  • Serve the delicious savory muffin & enjoy!

Notes

Moisture Retention: For moist and tender pumpkin muffins, avoid overmixing the batter. Mix until just combined and be careful not to overbake, which can lead to dryness.
Texture Trick: For a moist and tender crumb, incorporate ingredients like grated cheese, diced vegetables (e.g., bell peppers, onions), or cooked bacon into the batter.

Nutrition

Calories: 299kcalCarbohydrates: 32gProtein: 8gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 59mgSodium: 675mgPotassium: 227mgFiber: 2gSugar: 5gVitamin A: 7723IUVitamin C: 5mgCalcium: 251mgIron: 3mg
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