Prep:  15 mins
Cook:  25 mins
Makes:  6 large muffins
Average: 4.3 (3 votes)
Recipe by: Australian Eggs
This Wholemeal Vegetable and Pumpkin Seed Muffins recipe is a quick, easy and delicious recipe the whole family will enjoy.

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Wholemeal Vegetable and Pumpkin Seed Muffins
  1. Preheat oven to 180°C
  2. 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
  3. Lightly beat eggs and milk, pour over the vegetables and season
  4. Sift flour and baking powder over the top and stir until just combined
  5. Spoon mixture into baking paper lined, non-stick muffin trays, sprinkling with pumpkin seeds, and bake for 25 minutes or until done
Tips & Hints:
  • For the more mature palate, crumble low fat fetta and chopped sundried tomatoes into the mix.
  • To Serve: Top with low fat cream cheese.
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