Rice and Vegetable Stuffed Tomatoes
Use leftover rice and vegetables in these impressive stuffed tomatoes.
Pumpkin Muffins
Turn leftover cooked pumpkin into these delicious pumpkin muffins. They're perfect for breakfast, a lunchbox treat or afternoon snack.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 cup sugar
- 1/2 cup + 1 tablespoon vegetable oil
- 2 eggs, beaten
- 1 2/3 cups flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 cup cooked pumpkin, cooled and lightly mashed
Method
- Preheat your oven to 180°C and grease a 12 cup muffin tray.
- Combine sugar, oil and eggs in a large bowl and beat until completely mixed.
- Gently fold through the cooled pumpkin.
- In a separate bowl, mix the flour, salt, baking soda, nutmeg, and cinnamon.
- Add the dry ingredients to the sugar mixture and gently fold to combine. Be careful not to overmix.
- Spoon the mixture into the greased muffin tins.
- Place in the oven and cook for 15 – 18 minutes or until the spring back when lightly touched.
- Allow to cool slightly before eating.