Friday, 26 September 2014

Pumpkin & Silverbeet Muffins

This is another variation of my Savoury Muffin Recipe. This version uses silverbeet, which can be prolific - those who grow it are always looking for ways to use it up. A great morning tea option or to serve with soup. Wrap leftover muffins with clingfilm and freeze. Perfect to grab and go for work, easy to warm in the microwave and butter or spread with a dip or relish.


Pumpkin and Silverbeet Muffins
1/3 cup oatbran
2 cups flour
1 teaspoons baking powder
1/2 cup vegetable oil
¾ cup milk
2 eggs

1 cup pumpkin, small dice,
1 cup silverbeet, shredded
1/2 red onion, small dice
*½ cup cheese, small dice
 Other vegetables such as diced capsicum and zucchini, can be used.
Chilli/ jalopeno chillis can be added for some heat




Method
Cook pumpkin for 2-3 minutes until beginning to soften.(optional)

In large bowl combine pumpkin, silverbeet, cheese, oatbran, flour and baking powder. Mix well

Combine oil, milk and eggs, mix.

Pour oil mixture over muffin mixture, mix quickly. Do not over stir as muffins will be tough.

Spoon mixture into greased muffin papers/tins. Sprinkle a few pumpkin seeds (pepitas) over muffins.

Bake at 190deg C until golden brown, firm and test clean with a skewer. Approximately 20 minutes


*Use tasty, provolone piccante, parmesan or fetta. I use a combination of provolone and fetta.

Here's How

Cook pumpkin for 2-3 minutes until beginning to soften.

Add silverbeet, onion,cheese, chillis if using.







Combine pumpkin, silverbeet, cheese, oatbran, flour and baking powder. Mix well









Combine oil, milk and eggs, mix.

Pour oil mixture over muffin mixture,






 Mix quickly,do not over stir as muffins will be tough.

Spoon mixture into greased muffin papers/tins. 

Sprinkle a few pumpkin seeds (pepitas) over muffins.





Bake at 190deg C until golden brown,


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