Ingredients

1kg pumpkin, diced into small squares
4 zucchini, diced into small wedges
2 tbls Pukara Estate Herb Flavoured Olive Oil
2 cups Self-raising flour
1 heaped tsp baking powder
pinch salt
1/2 cup softened butter
1 tbls sugar
2 eggs
1 cup milk
sml handful of semi-dried tomatoes, roughly chopped
1/2 cup of grated cheddar

Method

Pre-heat oven to 200C degrees.
On a flat baking dish, scatter diced pumpkin & zucchini and cover with Herb Olive oil & season.
Roast for 15-20mins or until tender and just turning golden. Set aside to cool. Turn oven down to 180C.

Line a 12 large muffin cups with baking paper. Sift together flour, baking powder & salt.
Beat butter & sugar together in a large bowl until creamy; add eggs; beat well. Gradually add the flour mixture, milk & cheese to butter mixture, alternating between.
Fold in vegetables with the oil. Spoon batter into prepared tins and bake for 25-30mins or until golden but still soft. 
Remove to a rack and serve warm for breakfast. Or as part of a Spring Picnic.