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 | eggs |
| 1 cup | milk |
| 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. |
| 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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