Roasted Pumpkin, Pine Nut & Spinach Rice Muffins

Makes 8 muffins

1 red onion, finely diced
2/3 cup raw brown rice, prepared according to directions on packet
1 cup grated cheese
3 eggs, whisked
150g pumpkin, peeled, cut into small cubes and roasted
30g pine nuts
40g baby spinach, chopped

Sauté red onion until cooked through. Add prepared rice, cheese and eggs and combine.

Add pumpkin, pine nuts and spinach. Spoon mixture into muffin trays and bake in a preheated oven at 180°C for 15 – 20 minutes, or until cooked through and golden.

Suitable to freeze.

Nutrition information (per muffin): kilojoules 1040, calories 248, protein 12.5g, fat 15g, saturated fat 8g, carbohydrate 15g, fibre 1.5g.

These muffins feature in our Single Serves recipe book. You can read more about it here.