These easy savoury muffins are packed with cheese, pumpkin and hidden vegetables such as leek and capsicum. The kids will never know!
- 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
Preheat oven to 190C/170C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with muffin wraps (see note).
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).
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.
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.
ENERGY 1275 kj