Veggie and pepita muffins
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
Preparation time
15 minutes
Cooking time
25 minutes
Makes 12 serves
Vegetarian
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.
