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Wholemeal Vegetable and Pumpkin Seed Muffins

Taking just 15 minutes to prepare and 25 minutes to bake, these colourful Wholemeal Vegetable and Pumpkin Seed Muffins from Australian Eggs provide you with a good amount of your daily nutritional requirements including: 33% of the RDI* for folate, 24% of the RDI* for protein and 23% of the RDI* for fibre.

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Wholemeal Vegetable and Pumpkin Seed Muffins

Makes: 6 large muffins (2 per serve)

Preparation Time: 15 mins

Cooking Time: 25 mins

 

Ingredients:

½ cup pumpkin, roughly chopped in 1cm dices

½ cup zucchini, roughly chopped in 1cm dices

½ cup spring onions, sliced

1 large handful baby spinach leaves

1 cup skim milk

2 eggs

A pinch pepper to taste

2 cup wholemeal flour

1 tsp baking powder

2 tbsp pumpkin seeds

 

Method:

  1. Preheat oven to 180 degrees Celsius.
  2. Place pumpkin into a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and add zucchini, spring onions and spinach.
  3. Lightly beat eggs and milk, pour over the vegetables and season.
  4. Sift flour and baking powder over the top and stir until just combined.
  5. Spoon mixture into baking paper lined, non-stick muffin trays, sprinkling with pumpkin seeds, and bake for 25 minutes or until done.

 

Cooking tips:

You can also crumble low fat fetta and chopped sundried tomatoes into the mix.

 

Top with:

Low-fat cream cheese.

 

 

*Recommended dietary intake.

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