The savoury muffin got a do-over and came out light, fluffy and full of veggies. Cook a batch and store the leftovers (if there’s any) in your freezer.
- 2 ½ cups wholemeal self-raising flour
- 1 teaspoon bi-carb soda
- 1 ½ teaspoons ground paprika
- Cracked black pepper, to season
- 200g pumpkin, peeled and grated (approx. 1 ½ cups)
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 3 spring onions, finely sliced
- 1/3 cup parsley leaves, finely chopped
- 4 garlic cloves, crushed
- 1 long red chilli, deseeded and finely chopped
- 2 eggs
- ¼ cup extra virgin olive oil
- 1 cup milk
- Preheat oven to 180°C. Line a 12-hole muffin tin with baking paper or paper muffin cases.
- Combine the wholemeal self-raising flour, bi-carb soda, ground paprika and cracked black pepper in a large mixing bowl.
- Squeeze out and discard any excess liquid from the grated pumpkin, grated zucchini, and grated carrot, then add to the mixing bowl along with the finely sliced spring onions, finely chopped parsley, crushed garlic and finely chopped chilli. Mix well to combine.
- In a separate bowl, whisk together the eggs, extra virgin olive oil and milk.
- Add the wet ingredients to the dry ingredients and gently mix to combine.
- Spoon the mixture evenly into the prepared muffin tin. Bake in the oven for approximately 25 – 30 minutes or until a skewer comes out clean. Turn the muffins out onto a wire rack to cool.
- Store the muffins in an airtight container for up to 3 days or store in the freezer for up to 1 month.
- Mix up the vegetables used in this recipe to include what you have available and what’s in season – finely shredded baby spinach, finely chopped capsicum and corn kernels would also work well.
- If possible, choose pumpkin grown locally in south east and southern Queensland.