Savoury Muffins

I was given this recipe from a friend. Fantastic low fat muffins ideally served with soup

• Ready In: 1 hr 25 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 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

Directions

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.