Recipes

Parmesan & Pumpkin Muffins

Details

time
12 serves
time
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 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

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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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. Rosa’s traditional Pizza Piena and Ricotta Rice Cake were always a staple at Easter time.

This e-cookbook celebrates the traditional and modern recipes of our Italian culture. We hope you can use these recipes to transform our cheese into your family memories at Easter time.

Made with love and tradition, from our home to yours.

Buona Pasqua! Happy Easter!
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