Name: Wholemeal Vegetable and Pumpkin Seed Muffins Recipe - Australian Eggs
Total time: 40 min
Yield: 6
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; low fat cream cheese, to serve

Wholemeal Vegetable and Pumpkin Seed Muffins

Preparation time 40 mins
Serves 6 people
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Publication 30 June 2014
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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
low fat cream cheese, to serve

Method

Preheat oven to 180c.
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.
Lightly beat eggs and milk, pour over the vegetables and season.
Sift flour and baking powder over the top and stir until just combined.
Spoon mixture into baking paper-lined, non-stick muffin trays, sprinkling with pumpkin seeds, and bake for 25 minutes or until done.