Ingredients
12 Pumpkin, Parsley and Sheeps Cheese Muffins.
- 125 g buckwheat flour
- 125 g Bakels flour mix, Or other White Gluten Free flour
- 50 g Butter, Or Oil - Coconut or Rice Bran
- 2 tsp baking powder, Gluten Free
- 1 Pumpkin Cubed - To make about 1 cup when grated
- 1/2 bunch Italian parsley, Can use normal parsley
- 1/2 tsp Salt - plain or smoked
- 1/2 tsp cumin ground
- 1/2 tsp tumeric ground
- 50 g Grated Sheeps Cheese - Halloumi or Cheddar
- 1 Spring onion - Roughly diced
- 4 free range eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Roughly cube Sheeps cheese and place in TM bowl. Grate 7 Seconds / Seed 8. Set aside
Place cubed Pumpkin, roughly diced Spring Onion and Parsley in bowl. Grate 6 Seconds / Speed 7.
Add Butter or Oil and cook 2 Min /
"Gentle stir setting" / Varoma TempScrape down Bowl. Add Eggs, Grated Sheeps Cheese, Buckwheat flour, Bakels flour and Baking Powder. Mix 20 Sec / Speed 5
Spoon into greased Regular sized muffin pans and cook 25 minutes at 180 degrees
Turn oven on to 180 Degrees - Fan Bake, and grease a muffin pan which makes 12 regular sized muffins.
Tip
Serve warm with Aoili and Toasted Seeds
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Loved your muffins, can't wait till the kids get home to taste ..... Thanks
Love these! So good wih homemade butter! Made a heap of mini muffins... ideal for school!
Marie
Wife and Mama to 4, Thermomix Consultant North Brisbane
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