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Preheat the oven to 170ºC.
Line a 12 hole muffin tin with paper cases.
Fit the Grating Disc.
Grate 200 g pumpkin, cheddar and Emmental cheese into the Appliance bowl on medium speed.
Remove the Grating Disc, fit the Knife Blade.
Add milk, sunflower oil and eggs into a jug and stir to combine.
Add flour, baking powder, salt, black pepper, leek, frozen vegetables, ¾ of red pepper and parsley into the Appliance bowl.
Mix for 20 seconds on low speed until combined.
Add the egg mixture while the machine is running.
Mix until combined on low speed.
Divide the mixture between the muffin cases.
Top with the reserved red pepper and 100 g diced pumpkin.
Add pumpkin seeds, paprika and chilli flakes into a clean bowl and stir to combine.
Sprinkle each muffin with the seed mixture.
Bake for 35 minutes at 170ºC until golden.
Remove from the oven and let cool for 20 minutes.
Serve.
Preheat the oven to 170ºC.
Line a 12 hole muffin tin with paper cases.
Fit the Grating Disc.
Grate 200 g pumpkin, cheddar and Emmental cheese into the Appliance bowl on medium speed.
Remove the Grating Disc, fit the Knife Blade.
Add milk, sunflower oil and eggs into a jug and stir to combine.
Add flour, baking powder, salt, black pepper, leek, frozen vegetables, ¾ of red pepper and parsley into the Appliance bowl.
Mix for 20 seconds on low speed until combined.
Add the egg mixture while the machine is running.
Mix until combined on low speed.
Divide the mixture between the muffin cases.
Top with the reserved red pepper and 100 g diced pumpkin.
Add pumpkin seeds, paprika and chilli flakes into a clean bowl and stir to combine.
Sprinkle each muffin with the seed mixture.
Bake for 35 minutes at 170ºC until golden.
Remove from the oven and let cool for 20 minutes.
Serve.