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Pumpkin and Cheese Muffins
Rating:
Created by:
Dalby South State School, QAST
Prep time
15 mins
Cook time
25 mins
Serves
12
- Naomi Blines
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Ingredients
2cupsself-raising flour
1 ¼cupgrated tasty cheese
1cupfrozen carrot, peas, and corn mix
1wholeleek, white part only, chopped
300gramspumpkin, grated
1wholered capsicum, finely chopped
¾cuplight milk
3wholeeggs, lightly beaten
¾cupsunflower oil
1tbsppepita seed
2tbspflat-leafed parsley, coarsely chopped
Method
- Preheat oven to 190C/170C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with muffin wraps.
- 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 (best to not over mix).
- Divide mixture among prepared holes . 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.
Recipe description
Wholesome golden bundle of joy! Consider selling alongside soups.
This recipe was submitted by Raelene at Dalby South SS as part of the 2025 Recipe of the Year competition.
Variations
- Can be individually frozen and reheated for serving.
- Replace flour with gluten-free SR flour for an GF alternative.
