Spinach, Broccoli and Pumpkin Muffins
A great way to get more veggies into your children’s diets, these Spinach, Broccoli and Pumpkin muffins are nutritious and the hidden veg will escape even the most eagle eye. The perfect morning or afternoon snack for the fussiest of eaters.
This recipe was provided by our wonderful Chef Ankita at Guardian Croydon Park.
Serves 6 to 8
Ingredients
- 1 bunch of baby spinach
- 200g broccoli
- 100g pumpkin
- 1/2 cup sultanas
- 2 cups self-raising flour
- 2 eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cumin powder
- 1 cup shredded cheese
- 1 1/2 cups milk
- 1/2 cup vegetable oil
Instructions
-
- Preheat the oven to 180C and line a muffin tin with paper liners.
- Wash the broccoli, pumpkin, and spinach. Steam or boil them until tender. Drain well and allow to cool.
- Blend the cooled vegetables with milk to make a puree.
- In a large mixing bowl, combine the vegetable puree, sultanas, oil, eggs, baking powder, salt, cumin powder, cheese, and flour. Mix until well combined.
- Spoon the batter into the muffin liners, filling each about 2/3 full.
- Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
