Credits: Taste​

There's nothing like a warm, fluffy muffin to bring a little joy to your day! And these veggie-loaded pumpkin and cheese muffins are sure to do the trick. These muffins are a quick and tasty way to get your daily dose of vegetables. They are made with simple ingredients and can be enjoyed as a snack or part of a meal.

Ingredients:

2 cups self-raising flour

1 cup frozen carrot, peas, and corn mix

11/4 cup grated cheese

1 leek, white part only, chopped

300g Kent pumpkin, peeled, grated

1 small red capsicum, finely chopped

3/4 cup milk

3 eggs, lightly beaten

3/4 cup sunflower oil

1 tbsp pumpkin seeds

2 tbsp coarsely chopped fresh flat-leaf parsley leaves

Instructions:

1. Preheat oven to 190C/170C fan-forced. Line a 12-hole muffin pan with muffin wraps.

2. In a large bowl, combine flour, frozen vegetables, cheese, leek, 3/4 of the pumpkin, and 3/4 of the capsicum. In a medium bowl, whisk together milk, eggs, and oil. Pour into vegetable mixture and stir until just combined (be careful not to over-mix).

3. Scoop the mixture into the prepared muffin pan, with the chunky bits on top. Top with remaining pumpkin and capsicum and sprinkle with pumpkin seeds.

4. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Let cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool.

4. Serve sprinkled with parsley. Enjoy!

You can also top the muffins with some grated cheese before baking for a cheesy finish.

 

[Joyem]

Sounds yummy and healthy.