Veggie and pepita muffins


  • 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



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.


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