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.
|1/2 cup||Grated Parmesan Tub|
|1 cup||Mozzarella Ball|
|400gr||butternut pumpkin, diced|
|3 cups||kale, chopped|
|1/4 cup||sun-dried tomatoes, chopped|
|2 cups||self raising flour|
|1/4 cup||chopped parsley|
|salt & pepper to taste|
|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.|
Place the flour, mozzarella, parmesan and parsley in a bowl and stir to combine.
Add eggs and milk and stir to combine. Add kale, pumpkin and sun-dried tomato. Season well.
Divide the mixture between 12 x ½-cup-capacity greased muffin tins and cook for 25 minutes.
Turn out onto a wire rack to cool slightly.