Recipe Vegie-loaded pumpkin and cheese muffins : Easy, Special and Delicious

Recipe Vegie-loaded pumpkin and cheese muffins : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Vegie-loaded pumpkin and cheese muffins. This Recipe Vegie-loaded pumpkin and cheese muffins : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Vegie-loaded pumpkin and cheese muffins was necessary 15m, cook 25m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Vegie-loaded pumpkin and cheese muffins

These easy savoury muffins are packed with cheese, pumpkin and hidden vegetables such as leek and capsicum. The kids will never know!

11 Ingredients

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  2 cups self-raising flour
  
  
  


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  1 cup Coles frozen carrot, peas, corn mix
  
  
  


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  11/4 cups grated tasty cheese
  
  
  


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  1 leek, white part only, chopped
  
  
  


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  300g Kent pumpkin, peeled, grated
  
  
  


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  1 small red capsicum, finely chopped
  
  
  


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  3/4 cup milk
  
  
  


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  3 eggs, lightly beaten
  
  
  


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  3/4 cup sunflower oil
  
  
  


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  1 tbsp pepitas
  
  
  


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  2 tbsp coarsely chopped fresh flat-leaf parsley leaves
  
  
  


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  Select all ingredients
  
  
  

3 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 190C/170C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with muffin wraps (see note).
  
  
  


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  Step 2
  
  
  
  
  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 (do not over-mix).
  
  
  


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  Step 3
  
  
  
  
  Divide mixture among prepared holes (chunky bits on top). Top with remaining pumpkin and remaining capsicum. Sprinkle with pepitas. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool. Serve sprinkled with parsley.
  
  
  

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