Savoury Muffins

• 2 cups self raising flour
• 3 spring onions, finely chopped
• 3 stalks celery, chopped
• 300 g cooked cold mashed pumpkin
• 1 small carrot, grated
• 1/2 small red capsicum, chopped
• 1/2 small green capsicum, chopped
• 1/4 cup chopped fresh parsley
• 1 cup grated tasty low-fat cheese
• salt and pepper
• 1 cup skim milk
• 1 tablespoon olive oil
• 1 egg, lightly beaten
• cayenne pepper, for sprinkling
• 1/3 cup grated parmesan cheese

1. Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity).
2. Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
3. Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix).
4. Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
5. Cook in moderately hot oven, 190c for about 30-35 minutes or until cooked when tested.Remove from oven Place muffins on a wire rack to cool.

flour, spring onions, stalks celery, pumpkin, carrot, red, green, parsley, cheese, salt, milk, olive oil, egg, cayenne pepper, parmesan cheese

Taken from www.food.com/recipe/savoury-muffins-95875 (may not work)