Vegie and pepita muffins
Recipe by Healthy Made Tasty
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 muffins
0.5 serves of vegetables per muffin
Vegetarian, nut-free
METHOD
Preheat oven to 180°C. Line a muffin tray with muffin cases.
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.
Add the zucchini, spring onions and spinach to the pumpkin and mix.
Lightly beat together the eggs, milk and oil?and pour over the vegetables. Season with a pinch of salt and pepper.
Sift the flours and baking powder over the top and stir until just combined.
Spoon the mixture into the muffin cases and sprinkle with pumpkin seeds. Bake for 25 minutes or until cooked through and golden.
Nutrition tip
- The vegetables, seeds and wholemeal flour provide a fibre boost, which is good for your gut.
