Pumpkin, Carrot & Fetta Muffins


  • 375g F.G. Roberts Chix Mix muffin mix
  • 100g grated carrot
  • 100g mashed, baked or microwave steamed pumpkin
  • 100g crumbled feta cheese
  • 125ml vegetable oil
  • 150ml milk – Add a little extra if required
  • 50ml (approx. 4 tbsp) natural yoghurt
  • 1 egg
  • 1 tbsp honey
  • 1 tsp cinnamon
  • Small handful of chopped mixed fresh herbs, to your taste or 2tbsp dry herbs


  1. Preheat over to 180C.
  2. Place oil, milk, yoghurt, egg, feta cheese, mashed pumpkin (cooled), grated carrot and chopped herbs in a bowl and whisk to combine.
  3. Pour the muffin mix and cinnamon into the wet ingredients and mix until combined.
  4. Line a 6 or 12 hole muffin tin with baking paper or patty cases and spoon mix into these.
  5. Bake for 30mins or until tops are golden. You can test with a skewer.
  6. Remove from tin and allow to cool.