Broccoli, cauliflower and pumpkin muffins

Try our savoury muffins made with broccoli, cauliflower and pumpkin. They’re great served with a garden salad for lunch, or pop them in the kids’ lunch box.

11 broccoli cauliflower and pumpkin muffins with salad

Serves

12

Prep

10m

Cooking

30m

Ingredients

  • 1 cup (160g) wholemeal self-raising flour
  • 1 cup (150g) self-raising flour
  • 500g pkt Birds Eye Broccoli & Cauli Veggie Rice
  • 1 cup (170g) coarsely grated butternut pumpkin
  • 50g reduced-fat fetta, crumbled
  • 1 Coles Australian Free Range Egg
  • 1 cup (250ml) buttermilk
  • 1/3 cup (80ml) vegetable oil
  • 1 tbs black sesame seeds
  • 1 tbs pepitas (pumpkin seeds)
  • Garden salad, to serve

Method

STEP 1

Preheat oven to 180°C. Line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases. Place the combined flour, veggie rice, pumpkin and fetta in a large bowl. Whisk the egg, buttermilk and oil in a jug. Add to the flour mixture and stir until just combined. Spoon evenly among the paper cases. Sprinkle with the sesame seeds and pepitas.

STEP 2

Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Serve warm or at room temperature with the salad.

Add baby spinach

For extra veg and fibre, thinly slice some baby spinach leaves and stir through the muffin batter before baking.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.