Kiddipedia

Kiddipedia

by Sam Wood

Serves: 12 Prep: 00:10 Cook: 00:45

INGREDIENTS

400 g pumpkin chopped into small cubes

INGREDIENTS FOR DRY INGREDIENTS

2 cup(s) wholemeal (or gluten free) flour

1/2 teaspoon(s) sea salt

1/4 teaspoon(s) black pepper (ground)

INGREDIENTS FOR WET INGREDIENTS

  • free range egg(s)
  • cup(s) full cream milk A2 1/4 cup(s) yoghurt (greek)
  • 1/4 cup(s) olive oil (extra virgin)

INGREDIENTS FOR FILLINGS

100 g sundried tomatoes roughly chopped

100 g Dodoni feta cheese crumbled

1/4 cup(s) basil (fresh) finely chopped

METHOD

  1. Preheat oven to 180°C and lightly grease or line a muffin tin and baking tray.
  1. Place pumpkin on baking tray and roast for 15-20 mins.
  1. While pumpkin is roasting, sift dry ingredients into a bowl and whisk together.
  1. 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.
  1. Fold through roast pumpkin, sun-dried tomatoes, feta and basil until just combined (the less mixing the better).
  1. Divide mixture into the muffin tin (makes 10-12 muffins). Bake for 20-25 mins, until golden and a skewer comes out clean.

NUTRITIONALS

Energy Calories Protein Fibre Fat Saturated Fat Carbs Sugar
862.3kj 206.2cal 7.2g 4.9g 9.3g 3.1g 20.6g 6.6g