Vegie and pepita muffins

Step 1
Preheat oven to 180°C. Line a muffin tray with muffin cases.

Step 2
Place pumpkin in a microwave-safe bowl, cover with water and cook in the microwave for 3 minutes or until slightly softened. Drain and mash.

Step 3
Add the zucchini, spring onions and spinach to the mashed pumpkin and mix.

Step 4
In a small bowl, lightly beat together the eggs, milk and oil and pour over the vegetables. Season with a pinch of salt and pepper.

Step 5
Sift the flours and baking powder over the top of the vegetables and stir until just combined.

Step 6
Spoon the mixture into the muffin cases and sprinkle with pumpkin seeds.

Step 7
Bake for 25 minutes or until cooked through and golden.

Food safety tip: if you are taking leftovers for lunch, muffins need to be kept cold so pack an ice brick.