Vegie and pepita muffins
0.5
serves of vegetables in each serve
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 12
0.5 serves of veg per muffin
Diet and Allergies:
Preparation time: 15 minutes
Cooking time: 25 minutes
Serves: 12
0.5 serves of veg per muffin
Diet and Allergies:
Ingredients
1 cup pumpkin, cut into 1cm dice
1 zucchini, grated & liquid squeezed out
3 spring onions, finely sliced
1 cup baby spinach leaves, chopped
2 eggs
1 cup reduced-fat milk
½ cup sunflower oil
1 cup wholemeal flour
1 cup plain flour
2 tsp baking powder
2 tbsp pumpkin seeds
Salt & pepper
Method
Step 1
Preheat oven to 180°C. Line a muffin tray with muffin cases.
Step 2
Place pumpkin in a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and mash.
Step 3
Add the zucchini, spring onions and spinach to the pumpkin and mix.
Step 4
Lightly beat together the eggs, milk and oil and pour over the vegetables. Season with a pinch of salt and pepper.
Step 5
Sift the flours and baking powder over the top and stir until just combined.
Step 6
Spoon the mixture into the muffin cases and sprinkle with pumpkin seeds. Bake for 25 minutes or until cooked through and golden.
