Ingredients

500g butternut pumpkin, cubed (fresh or frozen)
100g lean shortcut bacon (fat trimmed)
100g low fat cheddar cheese, grated
30g fresh parmesan, grated
300g self-raising wholemeal flour
2 large eggs
280ml low fat milk
90g frozen spinach, thawed, excess water removed

Method

Step 1 Preheat oven to 180 degrees and line a muffin tin with patty pans.
Step 2 In a microwave safe bowl, microwave pumpkin for 3 minutes or until tender. Then roughly mash with the back of a fork.
Step 3 Dice the bacon and fry in non stick pan for 2-3 minutes. Add the bacon to the mashed pumpkin and fold through. Leave to cool for 3 minutes then fold in both cheeses.
Step 4 Add egg, flour, and milk and mix until just combined. Divide into prepared muffin tins.
Step 5 Bake for 20-25 minutes or until cooked through.

Nutritional Guide - Per Serve (Serves 18)
Energy: 122cal
Protein: 7.1g
Fat: 3.6g
Saturated Fat: 1.6g
Carbohydrate: 13.6g
Sugars: 2.4g
Sodium: 261mgg
Fibre: 2.6g