Recipes

Parmesan & Pumpkin Muffins

Details

12 serves
1.00

Notes

These savoury sensations are irresistible served warm or tucked into lunch boxes to give the kids a sneaky serve of veggies. Great morning or afternoon snack and could even be served as a light lunch with salad.

And we just love the fact that this recipe uses two of our amazing cheese products.

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Ingredients

1/2 cup Grated Parmesan
1 cup Mozzarella Ball
400gr butternut pumpkin, diced
3 cups kale, chopped
1/4 cup sun-dried tomatoes, chopped
2 eggs
1 cup milk
2 cups self raising flour
1/4 cup chopped parsley
salt & pepper to taste

Preparation

1 Preheat oven to 180°C (350°F). Dice the pumpkin into small cubes. Roast for 20-30mins. Remove from oven and set aside to cool.
2 Place the flour, mozzarella, parmesan and parsley in a bowl and stir to combine.
3 Add eggs and milk and stir to combine. Add kale, pumpkin and sun-dried tomato. Season well.
4 Divide the mixture between 12 x ½-cup-capacity greased muffin tins and cook for 25 minutes.
5 Turn out onto a wire rack to cool slightly.

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