Pumpkin & Feta Muffins | 28 By Sam Wood

Ingredients

• 2 cup wholemeal self-raising flour (or gluten free alternative)
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 free range egg (whisked)
• 1/4 cup full cream milk (or milk of your choice)
• 1 cup thawed Birds Eye Pumpkin & Cauli Mash
• 1/4 cup Greek yoghurt
• 1/4 cup extra-virgin olive oil
• 2 cups baby spinach (roughly chopped)
• 100 g Dodoni feta cheese (crumbled)
• 1/4 cup fresh basil (finely chopped)