Serve these at picnic, for morning or afternoon tea.
1kg pumpkin, diced into small squares
4 zucchini, diced into small wedges
2 tbls Pukara Estate Herb Flavoured Extra Virgin Olive Oil
2 cups Self-raising flour
Half tsp baking powder
Half tsp salt
Half cup softened butter
1 tbls sugar
1 cup milk
sml handful of semi-dried tomatoes, roughly chopped
Three quarter cup of grated cheddar
Pre-heat oven to 200C. On a flat baking dish, scatter diced pumpkin and zucchini and cover with Herb Olive oil and season. Roast for 15-20mins or until tender and just turning golden. Set aside to cool. Turn oven down to 180C.
Line 12 large greased muffin cups with baking paper. Sift together flour, baking powder and salt. Beat butter and sugar together in a large bowl until creamy; add eggs; beat well.
Gradually add the flour mixture, milk and 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.
Serve for breakfast or for a picnic lunch.