Recipe: Hidden vegetable muffins – Stuff

Bake time: 20-25 minutes
Makes: 12 muffins
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350g pumpkin
125g frozen spinach
2 eggs
1 cup milk
1 courgette
1 ½ cup cheese
Salt and pepper
2 cup flour
4tsp baking powder
¼ cup pumpkin and sunflower seeds mixed
Peel and dice the pumpkin into cubes; roast in the oven until soft and caramelised or boil in a large saucepan of water until just soft. Drain the water once cooked.
Add the frozen spinach to the cooked pumpkin in a large bowl, cover with a lid while you prepare the remaining ingredients.
Preheat the oven to 180C.
Grease a muffin tin or line with paper liners, set aside.
Add the eggs and milk to a bowl and whisk until combined, add to the pumpkin.
Grate the courgette and 1c of cheese. Add to the pumpkin and mix gently to combine. Season with salt and pepper.
Add the flour and baking powder to the pumpkin mixture and mix until just combined.
Fill the muffin holes all the way to the top, top with the pumpkin and sunflower seeds and the remaining ½ cup of grated cheese. Bake in the oven for 20-25 minutes or until fully cooked; test with a skewer, the muffins will feel solid on the top when cooked all the way through.
Remove the muffin tin from the oven and allow them to settle in the tin for 2-3 minutes, before removing and allowing to cool on a wire rack.
Store in an airtight container in the fridge. The muffins are also freezer friendly.
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