Savoury Muffins - cooking recipe

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

Preparation

Lightly grease 1 x 12 hole muffin pans (1/3-cup capacity).
Sift flour into a large bowl; add vegetables, parsley and cheese. season with salt and pepper; mix well.
Combine milk, butter and egg in a bowl; stir into vegetable mixture until just combined (do not over-mix).
Spoon mixture evenly into prepared pan holes; sprinkle with cayenne pepper and parmesan cheese.
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.