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Broccoli, cauliflower and pumpkin muffins

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  • High in dietary fibre
  • No added sugar
  • Healthier living
  • Diabetes friendly
  • Seafood free
  • Shellfish free
  • Soy free
  • Peanut free
  • Nut free

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.

  • Serves12
  • Cook time30 minutes
  • Prep time10 minutes
11 broccoli cauliflower and pumpkin muffins with salad


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.

Nutrition Information

Per Serve

Energy: 847kJ/203 Cals (10%)

Protein: 8g (16%)

Fat: 9g (13%)

Sat fat: 2g (8%)

Carb: 21g (7%)

Sugar: 3g (3%)

Fibre: 4g (13%)

Sodium: 251mg (13%)