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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