Recipe Overview
- Author nameAndew Hollen
- Recipe typeBakery
- AllergensCelery, Egg
- SeasonsChristmas, Easter, Halloween
- CuisinesBelgian, Estonian
- CoursesAppetizers, Dinners
- IngredientsEgg
Recipe Description
These easy savoury muffins are packed with cheese, pumpkin and hidden vegetables such as leek and capsicum. The kids will never know! Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat. Duis aute irure dolor in reprehenderit in voluptate velit esse cillum dolore eu fugiat nulla pariatur. Excepteur sint occaecat cupidatat non proident, sunt in culpa qui officia deserunt mollit anim id est laborum.
Ingredients
- 2 cups self-raising flour
- 1 cup Coles frozen carrot, peas, corn mix
- 12/4 cups grated tasty cheese
- 300g Kent pumpkin, peeled, grated
- 2/4 cup milk
Steps
- Preheat oven to 200C. Line 3 large baking trays with baking paper.
- 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.
Nutritions
- Energy 2825 kj
- Saturated Fat 16 g
- Fat Total 3 g
- Protein 7 g
- Fibre 24 g
- Sodium 65 g
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2 thoughts on “Sneaky pumpkin and cheese muffins”
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It could be better. But still delicious
Alan Richard says: October 27, 2018 at 3:40 pm
These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.