RECIPE BY:

Dani Venn

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 ½ cups wholemeal spelt flour
  • 1 teaspoon baking powder
  • ½ cup Jalna Biodynamic yoghurt
  • ½ cup full cream milk
  • 2 free range eggs
  • 1 cup pumpkin puree (see note)
  • ½ cup finely grated carrot
  • ¾ cup cooked peas
  • 1 cooked cob corn, kernels cut off
  • ¾ cup grated extra tasty cheese, plus extra for

METHOD:

  • Preheat fan-forced oven to 180 degrees. Spray two 12-hole mini muffin flexible rubber trays with cooking oil or place mini muffin pans in mini muffin tray.
  • Place flour and baking powder in a large mixing bowl and stir well to combine .
  • In separate mixing bowl add yoghurt, milk and eggs. Whisk well to combine then stir through pumpkin puree.
  • Make a well in the middle of dry ingredients and add in wet ingredients. Use a large mixing spoon to fold through a little. Add in carrot, ½ cup peas, ½ cup corn and ½ cheese and fold in well.
  • Divide mixture between muffin pans. Finish by garnishing the muffins with the reserved peas, corn and grated cheese.
  • Pop into the oven to bake for about 25 – 30 minutes, or until golden on top and muffin springs back. Allow to cool in tray for about 15 minutes then place on wire cake rack to cool. Serve warm or at room temperature. Store when cooled down completely in air-tight container.

Our friends at Wine Selectors recommend pairing this dish with a Pinot Grigio.

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