Cheese and Vegetable Muffins

Cheese and Vegetable Muffins
Prep: 15 min
Cook: 25 min
Cost: $


  • 2 cups self-raising flour
  • 1 teaspoon sweet paprika
  • 1 cup reduced fat tasty cheese grated
  • 1 cup grated or mashed pumpkin grated or mashed
  • 2 tablespoons spring onion finely chopped
  • 1 cup grated zucchini grated
  • 2 eggs lightly beaten
  • 30 grams margarine melted
  • 1/2 - 1 cups reduced fat milk
  • canola oil spray


  1. Combine flour, paprika, cheese, pumpkin, spring onion and zucchini in a bowl
  2. Add eggs and butter/margarine
  3. Add milk slowly. The mixture should be moist but avoid a runny consistency. Stir until just combined
  4. Spoon into a  muffin tin that has been lightly greased with canola oil spray (mixture should be divided to make 12 muffins)
  5. Bake at 200 C for 25 to 30  minutes or until a skewer inserted into the centre comes out clean
  6. Allow to stand for about 10 mins before serving warm. Alternatively, these muffins can be refrigerated and served cool

Serves in 1 portion

  • Vegetables1/4
  • Cereals2/3
  • Dairy1/3
  • Discretionary Choices1/4

What was swapped?

Swap full fat cheese for reduced fat cheese

Swap full fat milk for reduced fat milk

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