Ingredients
- 160 g sweet potato, roughly chopped
- 120 g zucchini, roughly chopped
- 100 g Tasty cheese, cubed
- 2 spring onions, roughly chopped
- 1 clove garlic
- 200 g Milk
- 1 teaspoon vegetable stock concentrate
- 1 teaspoon Dijon mustard
- 100 g Butter, room temperature
- 300 g flour
- 15 g baking powder
- 70 g pinenuts, roasted
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grease large muffin tray and preheat oven to 180' fan forced
Add sweet potato, zucchini, cheese, spring onions, garlic to bowl and grate Speed 6/ 3 secs
Add milk, dijon mustard, stock, butter, flour, baking powder and combine Speed 5/ 20 secs
Add pinenuts Speed 2/ 10 secs
Spoon mixture into greased muffin trays and bake for 20-25 mins, or until top of mufifns spring back.
Tip
Pour mixture straight into greased mufin tray, not liners as per photo as they were very difficult to peel off.
Perfect for lunchboxes or freezer. Just leave pinenuts out for nut-free schools and childcare
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
Easy enough that my 3yo did most of it, but I found that;
A) They had to be cooked for much longer
B) They were so oily and the pinenuts really overpowered the taste. If I made them again I would definitely try without the pinenuts.
Having said that, the kids loved them.
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