Ingredients

• 300g Pumpkin
• 30g Leek
• 150g Red Bell Pepper
• 30g Cheddar Cheese
• 60g Emmental Cheese
• 5g Fresh Parsley
• 225g Plain Flour
• 2 ½ teaspoons Baking Powder
• Salt as needed
• Black Pepper as needed
• 115g Frozen Mixed Vegetables
• 100ml Milk
• 100ml Sunflower Oil
• 3 Eggs
• 2 ½ tablespoons Pumpkin Seeds
• 2 teaspoons Paprika
• 1 teaspoon Chilli Flakes

Tools

• Oven
• Cooling rack
• Chef Patissier XL
• Muffin pan - 12-hole
• Kenwood bowl - chef patissier xl
• Jug
• Small bowl

Method

1. Line a clean muffin pan with paper muffin cups
2. Attach K Beater
3. Add plain flour, baking powder, salt, black pepper, pumpkin, leek, frozen mixed vegetables, red bell pepper, cheddar cheese, emmental cheese and fresh parsley to the Kenwood Bowl
4. Mix - 20 sec, Speed 1
5. Add milk, sunflower oil and egg to a clean jug
6. Mix until combined
7. Transfer egg mixture to Kenwood Bowl
8. Mix until just combined - 20 sec, Speed Min
9. Transfer mixture to muffin pan
10. Top with pumpkin and red bell pepper
11. Add pumpkin seeds, paprika and chilli flakes to a clean small bowl
12. Mix until combined
13. Sprinkle some of the seeds and spices on top of the muffins
14. Bake until light golden - 25 min, 170°C
15. Remove from oven and let cool - 20 min
16. Transfer onto cooling rack
17. Serve

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