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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I was given this recipe from a friend. Fantastic low fat muffins ideally served with soup Ingredients:
2 cups self raising flour |
3 spring onions, finely chopped |
3 stalks celery, chopped |
300 g cooked cold mashed pumpkin |
1 small carrot, grated |
1/2 small red capsicum, chopped |
1/2 small green capsicum, chopped |
1/4 cup chopped fresh parsley |
1 cup grated tasty low-fat cheese |
salt and pepper |
1 cup skim milk |
1 tablespoon olive oil |
1 egg, lightly beaten |
cayenne pepper, for sprinkling |
1/3 cup grated parmesan cheese |
Directions:
1. Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity).
2. Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
3. Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix).
4. Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
5. Cook in moderately hot oven, 190c for about 30-35 minutes or until cooked when tested.Remove from oven Place muffins on a wire rack to cool.
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