Cheesy Pumpkin Muffins

These savoury muffins are a delicious alternative to sandwiches in the lunchbox! You can easily swap out the vegetables for whatever you have in your fridge. They also freeze well for a month.

Cheesy Pumpkin Muffins

Ingredients:

2 cups pumpkin, grated

1 & 1/2 cups grated tasty cheese

1 small red capsicum, finely diced

1 tbs chopped fresh herbs, or 1 tsp dried (parsley, chives and basil are a great combination)

1 cup corn kernels (fresh, frozen or tinned all work well)

2 cups spelt flour (can use regular plain flour)

2 tsp baking powder

3/4 cup milk

3 eggs

3/4 cup coconut oil (can substitute with olive or vegetable oil)

Salt and pepper, to taste

2 tbs pepitas or sunflower seeds (optional)

 

Method:
  1. Preheat oven to 170C fan-forced (190C conventional). Line a 12 hole muffin with cupcake cases.
  2. Combine pumpkin, cheese, capsicum, herbs, corn, flour and baking powder in a large bowl.
  3. In another bowl, whisk together eggs, milk, oil, salt and pepper, and then add to vegetable mixture. Mix together until just combined (do not over mix).
  4. Spoon mixture into muffin tray until the mixture is just level with the top of the cupcake cases. Sprinkle with pepitas/sunflower seeds if using.
  5. Bake in oven for 20-25 minutes, or until a skewer inserted in the middle comes out clean. Cool on a wire rack.
  6. Repeat steps 4 and 5 until all mixture is cooked.

Makes approx 12 large or 24 small muffins.

Need more lunchbox inspiration? Check out all the Ultimate Lunchbox Recipes & Ideas List here!

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