Vegie-loaded pumpkin and cheese muffins

Vegie-loaded pumpkin and cheese muffins

These easy savoury muffins are packed with cheese, pumpkin and hidden vegetables such as leek and capsicum. The kids will never know!

 

Ingredients:

  • 2 cups self-raising flour
  • 1 cup Coles frozen carrot, peas, corn mix
  • 11/4 cups grated tasty cheese
  • 1 leek, white part only, chopped
  • 300g Kent pumpkin, peeled, grated
  • 1 small red capsicum, finely chopped
  • 3/4 cup milk
  • 3 eggs, lightly beaten
  • 3/4 cup sunflower oil
  • 1 tbsp pepitas
  • 2 tbsp coarsely chopped fresh flat-leaf parsley leaves
  • Select all ingredients

 

Methods Steps:

Step 1
Preheat oven to 190C/170C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with muffin wraps (see note).

Step 2
Combine flour, frozen vegetables, cheese, leek, 3/4 of the pumpkin and 3/4 of the capsicum in a large bowl. Whisk milk, eggs and oil in a medium bowl. Add to vegetable mixture. Stir until just combined (do not over-mix).

Step 3
Divide mixture among prepared holes (chunky bits on top). Top with remaining pumpkin and remaining capsicum. Sprinkle with pepitas. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool. Serve sprinkled with parsley.

 

RECIPE NOTES

Cook’s note: Muffin wraps are taller than regular paper cases and will help to contain the batter. They can be found in the baking aisle of supermarkets.

To make these a healthy lunchbox filler, make smaller muffins.

 

 

NUTRITIONAL INFORMATION

Per serving

  • CALORIES 305

  • ENERGY 1275 kj

  • FAT 19.6g

  • SATURATES 4.8g

  • FIBRE 2.8g

  • PROTEIN 8.2g

Vegie-loaded pumpkin and cheese muffins
Print Recipe
Servings Prep Time
12 15 m
Cook Time
25 m
Servings Prep Time
12 15 m
Cook Time
25 m
Vegie-loaded pumpkin and cheese muffins
Print Recipe
Servings Prep Time
12 15 m
Cook Time
25 m
Servings Prep Time
12 15 m
Cook Time
25 m
Ingredients
Servings:
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Egg Muffins Three Ways

Egg Muffins Three Ways

An easy and clever way to add some variety to your lunch box.– Australian Eggs

 

Ingredients

BASE

  • 6 eggs
  • 1/2 cup milk
  • 2 tbs plain flour
  • 1 pinch salt and pepper

TOMATO, FETTA AND CHIVES

  • 250 g tomatoes deseeded diced quartered
  • 150 g fetta crumbled
  • 2 tbs chives finely chopped

CHEESE AND VEGIES

  • 100 g broccolini roughly chopped
  • 1 carrot grated large
  • 3/4 cup frozen peas
  • 3/4 cup cheddar cheese grated

ZUCCHINI, CORN AND MOZZARELLA

  • 2 zucchinis grated
  • 250 g corn kernels drained
  • 3/4 cup mozzarella grated

 

Method

1.Preheat oven to 180C. Line 6 Texas muffin moulds with paper cases. Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper.
2. Add one of the fillings and spoon into prepared muffin cases. Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool. Serve or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months.
3.Cherry tomatoes, fetta and chives filling: Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper.
4. Cheese and vegies filling: Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper.
5. Zucchini, corn and mozzarella filling: Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture.

NOTES

If you like the sound of this recipe, you might also like these Savoury Muffins.

 

 

Egg Muffins Three Ways
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Egg Muffins Three Ways
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Ingredients
BASE
TOMATO, FETTA AND CHIVES
ZUCCHINI, CORN AND MOZZARELLA
Servings:
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Sweet Potato and Zucchini Slice

Sweet Potato and Zucchini Slice

Great for lunches, picnics and as breakfast muffins. This is an easy, one-bowl recipe.– LittleSuzieHomemaker

Ingredients

  • 5 eggs
  • 1/2 cup oil
  • 1 pinch pepper
  • 1 cup sweet potato grated
  • 1 cup zucchini grated
  • 1 cup spring onions chopped
  • 1 cup self-raising flour
  • 1 cup parmesan cheese grated

 

 

Method

1. Whisk eggs, oil and pepper in a large bowl.
2. Add prepared vegetables and coat well in egg mixture. Stir in flour.
3. Place in a prepared slice tin or large muffin trays.
4. Sprinkle with a little grated parmesan cheese. Bake at 180C until golden.

 

NOTES

I sometimes add a little bacon.

The cheese can be omitted for a dairy-free meal.

Editor’s note: The Best Recipes team added 1/2 roughly diced capsicum to this recipe to add an extra hit of veg and colour.

 

 

Sweet Potato and Zucchini Slice
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Sweet Potato and Zucchini Slice
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Cookie Cake Pie

Cookie Cake Pie

Prep: 15 MIN              Total: 1 HR 5 MIN              Servings: 12

 

Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!

 

Ingredients

  • 1box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 1pouch (1.5 oz) Betty Crocker™ Cookie Mix Chocolate Chip
  • 1/2cup (1 stick) unsalted butter, softened
  • 4eggs, divided
  • 1box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Party Rainbow Chip
  • 1cup water
  • 1/2cup vegetable or canola oil
  • 2cans (16 oz each) Betty Crocker™ Rich & Creamy Frosting Vanilla

 

Steps

  • 1.  Preheat oven to 350°F. Grease two pie pans with cooking spray. Then press one pie crust into the bottom of each pan.
  • 2. In a large mixing bowl, mix chocolate chip cookie dough with the butter and one egg according to package directions. When the dough is ready, divide it into two equal portions, and press evenly into the bottom of each pie crust.
  • 3. Using an electric mixer, prepare the Rainbow Chip cake mix according to package instructions with the water, oil and three eggs. Divide batter until two equal portions, and spread evenly on top of the cookie dough.
  • 4. Bake for 40-45 minutes, or until a toothpick stuck in the center of each pie comes out clean. Let pies rest on cooling racks until cool.
  • 5. Frost each with one tub of vanilla frosting. Garnish with sprinkles if desired. Slice and serve!

 


Cookie Cake Pie
Print Recipe
Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
Cookie Cake Pie
Print Recipe
Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
Servings Prep Time
12 15 MIN
Cook Time
1 HR 5 MIN
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Strawberry-Rhubarb Buckle

Strawberry-Rhubarb Buckle

Prep: 20 mins    Cook: 40 mins    Total: 1 hr     Servings: 8     Yield: 8 servings

 

Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

 

Ingredients

Strawberry-Rhubarb Filling:
Cake Batter:
Topping:

 

Directions

Instructions Checklist
  • Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.

  • In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.

  • Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.

  • Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.

  • Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

     

 

Nutrition Facts

386 calories; protein 5g; carbohydrates 57.4g; fat 15.7g; cholesterol 62.3mg; sodium 379.7mg.
Strawberry-Rhubarb Buckle
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Strawberry-Rhubarb Buckle
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Ingredients
Strawberry-Rhubarb Filling:
Cake Batter:
Topping:
Servings:
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