Pumpkin is a really great way to naturally sweeten things so we decided to create these really delicious veggie delights. The cheese mixed with the egg and pumpkin mixture combines really well, and even the most pumpkin-hating children will demolish them! Because they’re also great cold, they make a great lunchbox filler and freeze really well too.
We also like adding a scoop of pumpkin puree to porridge, chocolate muffin mix and it’s really good cooked in a cake topped with cinnamon. We will create those recipes and type them up for you real soon!
- 5m
- 25m
- 30m
Ingredients
- 200 g pumpkin
- 170 g nitrate-free ham (optional)
- 100 g freshly grated cheese
- 1 carrot
- 1 handful baby spinach
- 100 g plain flour (spelt or gluten-free works well)
- 4 egg
- 1/2 tsp. salt
- 1 tbsp. butter
Instructions
- Preheat oven to 180ºC and grease a muffin tray with butter.
- If you haven't made any pumpkin puree, do this first. Simply boil some pumpkin until soft and then puree it. Freeze any leftovers.
- Add diced ham, grated cheese, grated carrot, finely chopped spinach, flour, eggs, and salt to a bowl and mix until well combined.
- Pour mixture into muffin tins. These will rise so don't overfill.
- Cook in the oven for 20-25 minutes or until cooked through.
These are so so delicious. I substituted bacon for ham as that was what I had and it was great.