Tomato, Feta and Pumpkin Seed Breakfast Muffin

Delicious food, Makes it Fast.

Wanna Delicious? Follow the Step, Mix All the Ingredients and Cook It Fast.then Serve It

  • To prep

    10 Mins
  • To cook

    25 Mins
  • Level

  • Yields

  • Calorie 155


  1. Step

    0 Min

    Preheat oven to 200°C/390°F. Combine tomatoes, spinach and parsley, followed by half the sunflower seeds, pumpkin seeds, parmesan and feta.

  2. Step

    0 Min

    In a separate bowl, beat together oil, eggs, mustard and milk. Sift flour and baking powder into the mixture, add salt and pepper and fold through, being careful not to over mix. Mixture should be lumpy.

  3. Step

    25 Min

    Spoon mixture into a greased 24 hole 120ml/4 fl oz capacity muffin tin. Top each muffin with a dollop of feta and a pinch of sunflower and pumpkin seeds. Sprinkle remaining parmesan over the top. Each muffin should weigh approximately 85g/3 oz. Bake for 15-20 minutes or until cooked through.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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