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.
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.
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!
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Cookie Cake Pie
Print Recipe
Three favorite desserts, cookie, cake, and pie, all combined in this one stellar treat!
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.
