Makes 4 big muffins
- 2 cups pumpkin cut in small bites
- 1 scallion sliced
- 1 handful fresh spinach roughly cut
- 6 eggs
- sea salt and freshly ground pepper
Preheat oven to 180 C.
First roast your pumpkin for 15-20 minutes. Meanwhile mix eggs, spinach and shallots.
When the pumpkins are done toss them into the egg mixture and mix it all well. Then pour the mixture into the muffin moulds that should be covered with baking paper.
Bake for 15 minutes.
Taken from Pure Goodness by Tanja Ting available from Amazon