Recipe may contain gluten, milk and egg.
These healthy little muffins make for the perfect lunchbox filler or lighter afternoon snack for you or the kids. Make a batch on the weekend and you’re sorted throughout the week.
500g pumpkin, peeled, cut into 1cm pieces
1 large red onion, cut into thin wedges
1 tbs chopped fresh rosemary leaves
310g (2 cups) wholemeal spelt flour
3 tsp baking powder
2 tbs extra virgin olive oil
125ml (1/2 cup) unsweetened almond milk
125g (1/2 cup) fresh ricotta, plus 60g (¼ cup) extra
75g baby spinach, coarsely chopped
Toasted pepitas, to serve
3 Method Steps
Step 1Preheat oven to 190°C/170°C fan forced. Line a large baking tray with baking paper. Place pumpkin(500g pumpkin, peeled, cut into 1cm pieces) and onion (1 large red onion, cut into thin wedges) on prepared tray. Sprinkle with rosemary (1 tbs chopped fresh rosemary leaves) and lightly spray with oil. Bake for 25 minutes or until pumpkin is tender.
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Step 2Line nine 185ml (¾ cup) muffin pans with paper cases. Sift the flour (310g (2 cups) wholemeal spelt flour) and baking powder (3 tsp baking powder) into a large bowl. Whisk eggs (2 eggs), oil (2 tbs extra virgin olive oil), milk (125ml (1/2 cup) unsweetened almond milk) and 125g (½ cup) ricotta together in a jug. Add the ricotta mixture to the flour mixture and stir until just combined. Stir through the roasted vegetables and spinach (75g baby spinach, coarsely chopped).
Step 3Divide mixture among prepared muffin pans. Top with extra ricotta. Bake for 20-22 minutes or until muffins are golden and a skewer inserted into the centre comes out clean. Sprinkle with pepitas (Toasted pepitas, to serve) to serve.
All quantities above are averages