Ingredients
Muffin Mixture
- 70 grams Sweet Potato (Roughly Chopped)
- 80 grams Pumpkin (Roughly Chopped)
- 6 sprigs parsley
- 80 grams Parmesan cheese
- 1 egg
- 80 grams olive oil
- 310 grams Milk
- 370 grams self-rasing flour
- 1 heaped teaspoon Vege Stock Concentrated
- pepper to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Preheat oven to 190 degrees and line 2 x 12 muffin trays.
2. Chop parmesan cheese for 10 sec/speed 8. Set aside.
3. Weigh in pumpkin,sweet potato and parsley and chop for 5 sec/speed 6.
4. Add remaining ingredients along with reserved cheese, and mix for 5 sec/speed 5.
5. Spoon batter into muffin trays and bake for 20-25 mins or until an inserted skewer comes out clean. Serve warm or room temperature.
Method
Tip
I eat these warm with butter spread on them - yummy! My little girl loves these as well 
Thermomix Model
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Recipe is created forTM 31
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Comments
WOW Absolutely LOVE these. I read on a previous comment someone added bacon, what an amazing idea. I will be doing that with the next batch! Thank you!
10 Stars! Just delicious. I added 4 short cut bacon slices, garlic and sprinkled some grated cheese on top. Really good.
Very yummy! I used GF self-raising flour and a chia seed egg (1T chia seed soaked in 3 T water for 5 mins). The mixture was heavy but the muffins turned out light and fluffy on the inside and yummy crispy bits on the outside.
Thanks for the recipe! They are delicious! Even my fussy eater loves them!
KitKatLamb:
raw!!
These are delicious! I used Almond milk and didn't use any cheese as we are dairy free. Perfectly moist and yummy!
Also to answer one other question I didn't pre cook the pumpkin or sweet potato and it turned out perfect.
Question - sorry if it is silly! Do you cook the sweet potato and pumpkin before you chop it or does it go in raw?
tasty savoury muffin suitable for type 2 diabetic
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