DOCUMENT

300 g pumpkin, cut into 1 cm cubes (approximately 2 cups) 2 sprigs rosemary, leaves removed Salt and pepper, to taste Extra virgin olive oil, to drizzle 300 g (1 ½ cups) brown rice flour 185 g (1 ½ cups) almond meal ½ tsp baking powder ½ tsp bicarb soda 1 tsp salt flakes ½ tsp black pepper 3 eggs, lightly beaten 80 ml ( ⅓ cup) light extra virgin olive oil 185 ml (¾ cup) milk (any kind) 1 ½ cups spinach, roughly chopped 100 g feta, crumbled P UM P K I N , S P I N A C H A N D F E T A MU F F I N S I NG R E D I E N T S D I R E C T I ON S Preheat the oven on Fan Plus at 200 ⁰ C with Crisp function. Place the pumpkin on a universal tray, sprinkle with rosemary, salt, pepper and drizzle with some extra virgin olive oil. Place the universal tray on shelf position 2 and roast for 20-25 minutes, or until just tender but not too brown on the edges. Leave to cool slightly. Mash half of the pumpkin with a fork. Reduce the temperature to Fan Plus at 180 ⁰ C and remove Crisp function. Place the baking and roasting rack on shelf position 2. Cut 12 squares of baking paper 15 cm x 15 cm and press into a 12 hole muffin tray. Combine the brown rice flour, almond meal, baking powder, baking soda, salt and pepper in a bowl. Whisk the eggs and add the wet ingredients to the dry. Also add the spinach, pumpkin and feta and stir until everything is just combined. Spoon the mixture evenly into muffin holes (the mixture will go quite thick so you may need to press it into the holes). Place the muffin tray onto the rack and bake for 25-30 minutes, or until a skewer comes out dry. Cool in the muffin tray for 10 minutes then remove to cool completely on a wire rack. Preparation time: 15 minutes - Cooking time: 50 minutes - Makes: 12 Appliance / Function: Fan Plus