Vegie-Loaded Pumpkin & Cheese Muffins
Packed with hidden veggies, these savory muffins are the perfect addition to any school lunchbox! #BackToSchoolLunchbox #HiddenVeggies #HealthyMuffins #LunchboxIdeas
Equipment
- 12-cup muffin tin
Ingredients
- 2 cups self-rising flour
- 1 cup frozen carrot, peas, and corn mix
- 1 1/4 cups grated sharp cheddar cheese
- 1 medium leek (white part only), chopped
- 2 cups grated peeled pumpkin (approx 300g)
- 1/2 cup red bell pepper, finely chopped
- 3/4 cup whole milk
- 3 large eggs, lightly beaten
- 3/4 cup sunflower oil
- 1 tbsp pepitas (pumpkin seeds)
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
- Heat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, stir together the flour, frozen vegetables, cheese, leek, 3/4 of the grated pumpkin, and 3/4 of the chopped bell pepper.
- In a separate bowl, whisk the milk, eggs, and oil until smooth. Pour the wet mixture into the dry mixture and stir gently until just combined.
- Divide the batter evenly among the muffin cups. Sprinkle the remaining pumpkin, bell pepper, and pepitas over the tops.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack. Sprinkle with parsley before serving.
Notes
Nutrition per muffin: Calories: 260, Total Carbs: 22g, Net Carbs: 20g, Fats: 16g, Protein: 8g.
