Organic Carrot & Pumpkin Muffins

Ingredients

Preparation 25mins. Cooking time: 20mins (160°C fan forced oven)

• * 2 Cups of organic self-raising flour
• * 1 tablespoon baking powder
• * 3/4 teaspoon salt
• * 270g organic carrots
• * 250g organic pumpkin
• * 2 tablespoons chopped chives
• * 60g organic butter (melted)
• * 3 organic eggs, lightly whisked
• * 65g (3/4) grated cheese
• * 125ml organic milk
• * 3 organic beef sausages

1) Pre-heat oven to 160°C(fan forced oven) for 10mins.

2) Mix flour, salt together in a large bowl. Add the carrots, pumpkin, cheese. Toss to combine until the vegetables are well coated with the flour. Make a well in the centre of the vegetable mixture.

3) Whisk the milk, eggs and melted butter in a large bowl. Pour into the centre of the vegetable mixture and use a large spoon to fold in until just combined. Don't overmix or the muffins will be tough.

4) Cut sausages into small pieces and cook in a pan. Then add them to the mixture

5) Poor mixture in a greased pan or in baking cups. Cook for 20 minutes or until a skewer inserted into the centre of the muffins comes out clean. Then, transfer to a wire rack to cool.

6) Cut muffins in half, spread with butter, add a slice of cheese and sandwich back together.