ALEX’S ZUCCHINI & ROAST PUMPKIN MUFFINS (BT)

Preheat oven to 180 C.

In a mixing bowl add all the dry ingredients (cheese, flour, seasoning, pumpkin, zucchini, tomato) and lightly mix together.

In a separate small bowl whisk the egg and milk together. Add the melted butter.

Make a small well in the dry mixture and slowly pour the wet ingredients and stir through. Remember not to over mix, just enough to combine it all.

Note: If the mixture is slightly too dry add a dash of milk.

Line the muffin tray holes with squares of baking paper, and then evenly distribute the mixture into 12. Top with a small amount of the reserved cheese.

Bake in the oven for between 20-25 minutes or until golden brown. Sprinkle with pumpkin seeds.

Energy 899.65kj Calories 214.88cal Protein 7.17g Fibre 4.36g Fat 10.2g Saturated Fat 5.91g Carbs 21.52g Sugar