Wholemeal Vegetable and Pumpkin Seed Muffins Recipe

Most muffins are packed with fat, but this delicious savoury muffin recipe is low in fat and makes a great morning or afternoon snack. It’s also makes a great school lunch box snack idea for the kids.

Preparation Time: 15 mins. Cooking Time: 25 mins 

Makes: 6 large muffins

1⁄2 cup pumpkin, roughly chopped in 1cm dices
1⁄2 cup zucchini, roughly chopped in 1cm dices
1⁄2 cup spring onions, sliced
1 large handful baby spinach leaves
1 cup skim milk
2 eggs
A pinch pepper to taste
2 cup wholemeal flour 1 tsp baking powder
2 tbsp pumpkin seeds


1. Preheat oven to 180C. Place pumpkin into a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and add zucchini, spring onions and spinach.

2. Lightly beat eggs and milk, pour over the vegetables and season.

3. Sift flour and baking powder over the top and stir until just combined.

4. Spoon mixture into baking paper lined, non-stick muffin trays, sprinkling with pumpkin seeds, and bake for 25 minutes or until done.

5. Top with low fat cream cheese and serve.

Cooking tips: Also try adding crumble low fat fetta and chopped sundried tomatoes into the mix.

What are your favourite muffin flavours?

January 30, 2014

Best Baking Recipes: Little Pear and Vanilla Cakes

How sweet are these lovely pear and vanilla cakes? They make a wonderful alternative to your morning muffin, or serve as an elegant afternoon tea treat. The aroma of baking pears and warm vanilla is heavenly!

Makes 12


2 litres water
2 2/3 cups (370g) caster sugar
1 vanilla bean, split and seeds scraped
12x 125g Beurre Bosc pears, peeled and cored

Vanilla cake

125 g butter, softened
2/3 cup (150g) caster sugar
2 eggs
1 1/4 cups (190g) self-raising flour, sifted
1 teaspoon vanilla extract
1/2 cup (125 ml) milk


1. Place the water, sugar and vanilla in a saucepan over low heat and stir until the sugar is dissolved.

2. Add the pears, cover with a round of non-stick baking paper and a lid, and cook for 25–30 minutes or until tender.

3. Drain on absorbent paper, set aside and allow to cool.

4. Preheat oven to 160°C. Place the butter and sugar in the bowl of an electric mixer and beat for 8–10 minutes or until pale and creamy.

5. Gradually add the eggs and vanilla, beating well after each addition.

6. Fold in the flour and milk.

7. Line 12x 1 cup (250ml) capacity muffin tins with paper cases and spoon ¼ cup (60ml) of the mixture into each case.

8. Carefully push in the pears and bake for 30–35 minutes or until cooked when tested with a skewer.

Recipe: Australian Pears

What’s your favourite morning tea treat?

September 16, 2013

Pineapple And Oat Muffins

Brighten up these dreary winter days with these delightful pineapple muffins, packed with the goodness of oats and yoghurt.

Serves 12

2 cups rolled oats
1 cup wholewheat stoneground flour
1 tsp baking powder
1/2 tsp bicarb of soda
1 tsp sea salt
½ cup sugar or Logicane (low GI sugar)
1 egg, beaten with fork
2/3 cup natural yoghurt
2 tb Australian extra virgin olive oil
rind of ½ orange, finely grated
½ small pineapple, finely diced
½ cup desiccated coconut
½ cup slivered almonds, roughly chopped

1. Mix all the dry ingredients in a bowl.

2. In separate bowl, mix the wet ingredients before adding to the dry mix. Combine well. Add a splash of milk if too dry (this will depend on the consistency of the yoghurt).

3. Gently mix through the fruit.

4. Spoon into muffin tin, adding a few pieces of pineapple on top.

5. Bake in preheated oven at 180C for 30 minutes.

6. Leave to cool for 5 minutes in the tin before turning out. Place onto wire rack to cool.

Chocolate? Blueberry? What’s your favourite muffin flavour?

July 11, 2013

Pear And Belgian Chocolate Muffins

These luscious pear and Belgian chocolate muffins are just the thing to wake up to – served with lashings of butter and freshly-brewed coffee!


2 Packham’s Triumph pears, peeled and grated

375 g self-raising flour

250 g caster sugar

500 mls milk

250 g butter, melted and cooled slightly

5 free-range and organic eggs

150g Belgium milk chocolate (chips or shaved)

Butter to serve (optional)


1. Preheat the oven to 180°C. Line a 12-hole muffin tin with paper cases.

2. Sift flour and sugar into a large bowl.

3. In a glass jug, whisk together milk and eggs. Make a well in the centre of the dry ingredients and add the milk mixture, stirring until the mixture is combined.

4. Add the melted butter, mixing well.

5. Gently fold in the grated pears and chocolate chips or shavings. Spoon the mixture into the muffin trays, filling about three-quarters full.

6. Bake for 35 minutes or until the muffins are golden and firm to the touch. Test with a skewer and if it comes out clean, your muffins are done.

7. Serve warm with lashings of butter and your favourite coffee.

What’s your favourite muffin recipe?

April 10, 2013