a2 Veggie Muffins
Ingredients
- 400 g pumpkin chopped into small cubes
Dry Ingredients
- 2 cups wholemeal flour or gluten free flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Wet Ingredients
- 1 free range egg
- 1 cup full cream a2 milk
- 1/4 cup Greek yoghurt
- 1/4 cup extra-virgin olive oil
Ingredients for Filling
- 100 g sun-dried tomatoes roughly chopped
- 100 g Dodoni feta cheese crumbled
- 1/4 cup fresh basil finely chopped
Instructions
- Preheat oven to 180°C and lightly grease or line a muffin tin and baking tray.
- Place pumpkin on baking tray and roast for 15-20 mins.
- While pumpkin is roasting, sift dry ingredients into a bowl and whisk together.
- Whisk wet ingredients in a separate bowl. Add wet ingredients into dry ingredients and mix to combine, don’t over mix or they will be dry.
- Fold through roast pumpkin, sun-dried tomatoes, feta and basil until just combined (the less mixing the better).
- Divide mixture into the muffin tin (makes 10-12 muffins). Bake for 20-25 mins, until golden and a skewer comes out clean.