• 15
    min
    Prep Time
  • 10
    min
    Cook Time
  • 5
    min
    Ready in
  • 2
    per
    Yield
  • 200
    cal
    Calorie
  • User Review: one comment
  • User Rating:

Recipe Overview

  • Author nameAndew Hollen
  • Recipe typeBakery
  • AllergensCelery, Egg
  • SeasonsChristmas, Spring
  • CuisinesMordovian
  • 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 small red capsicum, finely chopped
  • 2/4 cup milk

Steps

  1. Preheat oven to 200C fan-forced. Line a 8-hole muffin pan with muffin wraps (see note).
  2. Combine flour, frozen vegetables, cheese, leek, 3/4 of the pumpkin and 3/4 of the capsicum in a large bowl.
  3. Whisk milk, eggs and oil in a medium bowl. Add to vegetable mixture. Stir until just combined.

Nutritions

Energy
2372 kj
Fat Total
16 g
Saturated Fat
3 g
Fibre
7 g
Protein
35 g
Carbs (total)
65 g

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1 thought on “Sneaky pumpkin and cheese muffins”

  • Alan Richard says: October 19, 2018 at 12:42 pm    Reply

    These fabulous muffins have a crunchy sweet sugar topping and are great with no extra added butter or jam.

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