125g frozen chopped spinach
2 cups pumpkin, chopped in 2cm pieces
1 cup milk
1 small zucchini, grated
1 cup feta cheese, crumbled
1/2 cup tasty cheese
Salt and pepper
2 cups gluten free flour
4 teaspoons baking powder
Place spinach and pumpkin in a microwave safe bowl, cover with cling film and heat in microwave on a low heat for 6 minutes.
In a separate bowl, combine eggs and milk with a fork. Add cooked pumpkin and spinach and stir to combine. Add zucchini, feta and tasty cheese and stir again to combine. Add salt and pepper to taste. Add flour and baking powder, stir to combine.
Grease a non-stick 6-muffin baking tray and spoon mixture in. Cook in a 180-degree oven for 20-30 minutes. Remove and serve.