Name: Vegie-loaded pumpkin and cheese muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
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); 300 g 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

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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.