2 cups PomPom cauliflower flour
2 teaspoons baking powder
1/2 cup grated parmesan
125g butter, melted
1 cup milk
1 egg, lightly beaten
450g butternut pumpkin, chopped
1 tablespoon olive oil
1 tablespoon maple syrup
Sea salt flakes
4 rashers bacon, chopped
1 tablespoon chopped basil
Pre-heat the oven to 180C.
Place the pumpkin in a bowl, add the oil, maple syrup and sea salt. Place on a baking tray and roast for 30 minutes or until tender and beginning to caramelise.
Cook the bacon in a non stick frying pan over high heat for 3 - 4 minutes or until golden and crispy.
Place the flour, baking powder and parmesan in a bowl and stir to combine.
Make a well in the centre, add the butter, milk and egg and stir to combine. Add the pumpkin, bacon and basil and stir to combine.
Divide equally between 12 x 1/2 cup capacity lightly greased muffin tins. (Top with cherry tomatoes if using) Bake for 20-25 minutes or until just golden.
At PomPom Paddock we unleash your culinary
creativity through simple and super nutritious, plantbased products.
We’re so excited to launch our signature cauliflower
flour – a bespoke blend of gluten and wheat free
produce, freshly picked and perfected to create the
ultimate wholesome, cup for cup flour replacement.
Share the love with your family and friends to
experience guilt-free giddy gratification from your
cupcakes, muffins, pizzas and other delights and use
as an extra serve of vegetables in your children’s
sweet & savoury creations,
They’ll thank you for it … one day!
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