These muffins are jam packed with local, market fresh ingredients; silverbeet, courgette, pumpkin, patty pan squash, parsley, spring onions, capsicum, chilli and chives. When I owned a cafe, I would make these once a week. It would involve gathering up anything and everything from the vegetable bin, chopping it up and shoving it in…no wastage you see.
I have to warn you, they are really time consuming. It takes me about an hour to chop and prepare all the ingredients, which is why I would only make them once a week. The recipe I will give you is only half the amount I have made in the photos, so theoretically it shouldn’t take as long for you to prep the ingredients. I made a double batch because I wanted to make 12 giant ones and put half of them away in the freezer for another day.
You can’t put too many vegetables in with a high moisture content e.g. tomatoes. Mushrooms can go a bit soggy too, so watch those as well. I parboil my chopped pumpkin for 3 minutes to give it a head start, otherwise everything else is just chopped as is. I have included a lot of photos for instructional purposes. I think they are important, so make sure you look at them.
Go to the market and get your veges!
Cut up your pumpkin into tiny cubes and parboil for 3 minutes, set aside to cool down. I always cut up more than I need and freeze the rest of the pumpkin for when I need it.
Start prepping the rest of your vegetables. I don’t include the stalk of the silver beet…
I cut the silverbeet as fine as I can, as if you were making coleslaw.
Continue chopping those vegetables….….your pile should look like this.
The hard part is done, now for the dry ingredients. The only information of note here, is that I rub the grated cheese in with my hands to break it up a bit, I want it to be evenly distributed. The dry mix will look like this.
Pour the dry mix on top of the vegetables and mix together thoroughly so all the vegetables are coated with the flour mix. Like so…
Now you can fold in the wet mixture (instructions in recipe). DON’T OVER MIX. Your muffin mix should look like this
When you are loading the muffin mix into the tins, that is literally what you are doing……you just sort of pile it in, don’t pat them down or anything or you will lose that lovely free form top that they have.
All the flavourings I add are optional as the muffins would still taste great “au naturel”.
- 1¼ cups pumpkin, cubed, parboiled
- ½ bunch silverbeet, finely shredded
- 2½ cups chopped seasonal vegetables
- 2 cups self-raising flour
- 1 tsp salt
- heavy grinding of cracked pepper
- ½ Tbsp tumeric
- ½ Tbsp chicken or vegetable stock powder
- ¼ tsp chilli flakes
- ½ cup grated cheese
- 1 egg
- 1 cup milk
- ½ cup of canola oil
- Pre-heat oven to 180 degrees celcius and lightly oil the muffin pans.
- Parboil the pumpkin cubes for 3 minutes, set aside to cool down.
- Prepare all the vegetables, place into a large bowl.
- Combine the flour with all the additional dry seasonings and rub in the grated cheese. Combine the dry ingredients with the chopped vegetables and mix together well, all the vegetables should be coated with the flour/cheese mix.
- In a small bowl, whisk together the egg, milk and oil. Pour the wet mixture into the dry mixture and combine until just moistened.
- Fill the muffin pans with the mixture and bake for about 40 minutes until a skewer inserted into the middle of a muffin comes out clean.
You could make 6 Texan size muffins or 12 small ones.