Savoury Pumpkin Muffins
These cheesy savoury muffins are packed full of hidden vegetables including leek, red pepper, sweetcorn and pumpkin. A great way to use up leftover bits of veg and utilize frozen mixed vegetables...
This recipe is prepared with:
Ingredients
200 g pumpkin, peeled
30 g cheddar cheese
60 g Emmental cheese
225 g plain flour
2.5 tsp baking powder
salt, as needed
black pepper, as needed
30 g leek, roughly chopped
115 g frozen mixed vegetables, thawed
150 g red pepper, deseeded, diced
5 g fresh parsley, leaves only, finely chopped
100 ml milk
100 ml sunflower oil
3 eggs
For the topping
100 g pumpkin, diced
3 Tbsp pumpkin seeds
0.5 tsp ground paprika
1 tsp chilli flakes
Instructions
STEP 1/3
Preheat the oven to 170ºC.
Line a 12 hole muffin tin with paper cases.
Fit the Grating Disc.
Grate 200 g pumpkin, cheddar and Emmental cheese into the Appliance bowl on medium speed.
STEP 2/3
Remove the Grating Disc, fit the Knife Blade.
Add milk, sunflower oil and eggs into a jug and stir to combine.
Add flour, baking powder, salt, black pepper, leek, frozen vegetables, ¾ of red pepper and parsley into the Appliance bowl.
Mix for 20 seconds on low speed until combined.
Add the egg mixture while the machine is running.
Mix until combined on low speed.
STEP 3/3
Divide the mixture between the muffin cases.
Top with the reserved red pepper and 100 g diced pumpkin.
Add pumpkin seeds, paprika and chilli flakes into a clean bowl and stir to combine.
Sprinkle each muffin with the seed mixture.
Bake for 35 minutes at 170ºC until golden.
Remove from the oven and let cool for 20 minutes.
Serve.
Savoury Pumpkin Muffins
These cheesy savoury muffins are packed full of hidden vegetables including leek, red pepper, sweetcorn and pumpkin. A great way to use up leftover bits of veg and utilize frozen mixed vegetables...
Ingredients
200 g pumpkin, peeled
30 g cheddar cheese
60 g Emmental cheese
225 g plain flour
2.5 tsp baking powder
salt, as needed
black pepper, as needed
30 g leek, roughly chopped
115 g frozen mixed vegetables, thawed
150 g red pepper, deseeded, diced
5 g fresh parsley, leaves only, finely chopped
100 ml milk
100 ml sunflower oil
3 eggs
For the topping
100 g pumpkin, diced
3 Tbsp pumpkin seeds
0.5 tsp ground paprika
1 tsp chilli flakes
FDM73.480SS
Instructions
STEP 1/3
Preheat the oven to 170ºC.
Line a 12 hole muffin tin with paper cases.
Fit the Grating Disc.
Grate 200 g pumpkin, cheddar and Emmental cheese into the Appliance bowl on medium speed.
STEP 2/3
Remove the Grating Disc, fit the Knife Blade.
Add milk, sunflower oil and eggs into a jug and stir to combine.
Add flour, baking powder, salt, black pepper, leek, frozen vegetables, ¾ of red pepper and parsley into the Appliance bowl.
Mix for 20 seconds on low speed until combined.
Add the egg mixture while the machine is running.
Mix until combined on low speed.
STEP 3/3
Divide the mixture between the muffin cases.
Top with the reserved red pepper and 100 g diced pumpkin.
Add pumpkin seeds, paprika and chilli flakes into a clean bowl and stir to combine.
Sprinkle each muffin with the seed mixture.
Bake for 35 minutes at 170ºC until golden.
Remove from the oven and let cool for 20 minutes.
Serve.