- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- 1 serve veg or fruit
Packed with zucchini, pumpkin and cheese, these lunch box-friendly veggie muffins will be gobbled up in a flash.
- Makes12
- Cook time25 minutes
- Prep time15 minutes, + 10 mins standing time
Ingredients
- 1 zucchini, coarsely grated
- 2 tsp salt
- 1 1/4 cups (200g) wholemeal self-raising flour
- 1 cup (150g) self-raising flour
- 150g pumpkin, peeled, coarsely grated
- 125g can corn kernels, drained
- 1 red capsicum, seeded, finely chopped
- 1 cup (120g) shredded pizza cheese
- 1/4 cup finely chopped flat-leaf parsley
- 3/4 cup (185ml) buttermilk
- 1/2 cup (125ml) light olive oil
- 2 Coles Australian Free Range Eggs
Nutritional information
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.
Method
Step 1
Preheat oven to 200°C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases. Combine the zucchini and salt in a small bowl. Set aside for 10 mins. Use your hands to squeeze as much liquid from the zucchini as possible. Discard the liquid.
Step 2
Place the combined flour, pumpkin, corn, capsicum, cheese, parsley and zucchini in a large bowl and stir to combine. Make a well in the centre. Whisk the buttermilk, oil and eggs in a jug until combined. Add to the flour mixture and stir until just combined (don’t overmix). Divide mixture evenly among the paper cases.
Step 3
Bake for 25 mins or until a skewer inserted in the centres comes out clean. Serve the muffins warm or at room temperature.
Recipe tip
COOK. STORE. SAVE.
Keep the muffins in an airtight container for up to 2 days. Or, wrap individually and freeze for up to 1 month.
Rainbow veggie muffins
- Makes12
- Cook time25 minutes
- Prep time15 minutes, + 10 mins standing time
Ingredients
- 1 zucchini, coarsely grated
- 2 tsp salt
- 1 1/4 cups (200g) wholemeal self-raising flour
- 1 cup (150g) self-raising flour
- 150g pumpkin, peeled, coarsely grated
- 125g can corn kernels, drained
- 1 red capsicum, seeded, finely chopped
- 1 cup (120g) shredded pizza cheese
- 1/4 cup finely chopped flat-leaf parsley
- 3/4 cup (185ml) buttermilk
- 1/2 cup (125ml) light olive oil
- 2 Coles Australian Free Range Eggs
Description
Packed with zucchini, pumpkin and cheese, these lunch box-friendly veggie muffins will be gobbled up in a flash.
Method
Step 1
Preheat oven to 200°C. Line a 12-hole, 1/3 cup (80ml) muffin pan with paper cases. Combine the zucchini and salt in a small bowl. Set aside for 10 mins. Use your hands to squeeze as much liquid from the zucchini as possible. Discard the liquid.
Step 2
Place the combined flour, pumpkin, corn, capsicum, cheese, parsley and zucchini in a large bowl and stir to combine. Make a well in the centre. Whisk the buttermilk, oil and eggs in a jug until combined. Add to the flour mixture and stir until just combined (don’t overmix). Divide mixture evenly among the paper cases.
Step 3
Bake for 25 mins or until a skewer inserted in the centres comes out clean. Serve the muffins warm or at room temperature.