Pumpkin and Feta Muffins recipe via 101Cookbooks.com
What you’ll need:
2 cups pumpkin or summer squash, cut into 1/2-inch cubes
1 large handful of baby spinach, chopped
2 tablespoons parsley or cilantro, chopped
3 tablespoons sunflower seeds kernels
3/4 cup freshly grated Parmesan cheese
1/2 cup cubed feta cheese
2 teaspoons whole-grain mustard
2 large eggs, lightly beaten
3/4 cup milk
2 cups flour
4 teaspoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 tablespoon unsalted butter
2 tablespoons olive oil
Salt and pepper to taste
How to make it: View full instructions and tips at 101Cookbooks.com
Why it’s healthy: Both pumpkin and summer squash are loaded with vitamins A and C, which boost energy, promote a healthy immune system and fight free radicals, along with potassium, zinc and fiber. Sunflower seeds are another proven energy-booster and fortify your bod with vitamins E, B1 and B6, along with essential minerals like phosphorus and magnesium.
Spinach is bursting with protein, iron, calcium and vitamins A, C, E and K – making it one of the healthiest veggies around. Learn more about the health benefits of pumpkin, summer squash, spinach and sunflower seeds from the USDA.
Cut back on waste: Savory muffins are a great way to curb your urge to snack while incorporating a serving of healthy veggies into your diet. But why hit the corner cafe for your muffin fix when you can make a large batch at home, saving money and packaging waste?
Head to your local farmer’s market for the veggies you need, and bring your own bag to eliminate waste. Buying baking necessities, such as flour and baking powder, in bulk is also an easy way to keep those trash cans empty.