step by step guide to make speedy Vegie-loaded pumpkin and cheese muffins

How’s your day going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegie-loaded pumpkin and cheese muffins. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegie-loaded pumpkin and cheese muffins is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegie-loaded pumpkin and cheese muffins is something that I’ve loved my entire life.

Table of Contents


  • 2 cups self-raising flour
  • 1 cup Coles frozen carrot, peas, corn mix
  • 11/4 cups grated tasty cheese
  • 1 leek, white part only, chopped
  • 300g Kent pumpkin, peeled, grated
  • 1 small red capsicum, finely chopped
  • 3/4 cup milk
  • 3 eggs, lightly beaten
  • 3/4 cup sunflower oil
  • 1 tablespoon pepitas
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves


  • Step 1
    Preheat oven to 190C/170C fan-forced. Line a 12-hole (1/3-cup-capacity) muffin pan with muffin wraps (see note).
  • Step 2
    Combine flour, frozen vegetables, cheese, leek, 3/4 of the pumpkin and 3/4 of the capsicum in a large bowl. Whisk milk, eggs and oil in a medium bowl. Add to vegetable mixture. Stir until just combined (do not over-mix).
  • Step 3
    Divide mixture among prepared holes (chunky bits on top). Top with remaining pumpkin and remaining capsicum. Sprinkle with pepitas. Bake for 25 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes. Transfer to a wire rack to cool. Serve sprinkled with parsley.

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