8Ingredients
130Calories
35Minutes

Ingredients

  • 2/3 cup self rising flour
  • 6 ounces pumpkin (grated)
  • 1 zucchini (small, grated)
  • 4 ounces feta (crumbled)
  • 3 ounces sun-dried tomatoes (chopped)
  • 1 cup milk
  • 9 tablespoons butter (melted, cooled)
  • 2 large eggs

Directions

  1. Preheat oven to 400°F. Grease a 16-cup muffin pan with oil. For the batter, sift the flour into a large bowl. Add the pumpkin, zucchini, feta and tomatoes. Stir to combine and make a well in the center. In a bowl, whisk together milk, butter and eggs. Add to the bowl and fold together until just combined. Spoon into the prepared pan so that cups are 2/3 full. Bake 15-20 mins, until puffed and golden brown. Cool in pan 5 mins, then lift out onto a wire rack to cool. Serve or store in an airtight container.
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NutritionView more

130Calories
Sodium13%DV320mg
Fat14%DV9g
Protein8%DV4g
Carbs3%DV9g
Fiber4%DV1g

PER SERVING *

Calories130Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat6g30%
Trans Fat
Cholesterol50mg17%
Sodium320mg13%
Potassium310mg9%
Protein4g8%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate9g3%
Dietary Fiber1g4%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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