Veggie Loaded Cheesy Muffins
Prep time: 15 minutes | Cook time: 25 minutes | Makes: 12
2 cups self-raising flour
1 cup fozen carrot, peas and corn mix
1 ¼ cups Ashgrove Tasty Cheddar, grated
1 leek, white part only, chopped
300g Kent pumpkin, peeled and grated
1 small red capsicum, finely chopped
¾ cup full cream milk
3 eggs, lightly beaten
¾ cup sunflower oil
1 tbsp pepitas
2 tbsp coarsely chopped fresh flat-leaf parsley leaves
1. Preheat the oven to 190°C (170°C fan-forced). Line a 12-hole (1⁄3 cup capacity) muffin pan with muffin wraps or grease holes thoroughly.
2. Combine flour, frozen vegetables, cheese, leek, ¾ of the pumpkin and ¾ of the capsicum in a large bowl. Whisk milk, eggs and oil in a medium bowl. Add to vegetable mixture. Stir until combined - do not over-mix.
3. Divide mixture among prepared holes (chunky bits on top). Top with remaining pumpkin and 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 then transfer to a wire rack to cool. Serve sprinkled with parsley.
Note: to make these a healthy lunchbox filler, make smaller muffins.