Serve these at a picnic, for morning or afternoon tea.

Ingredients

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

2 eggs

1 cup milk

Small handful of semi-dried tomatoes, roughly chopped

Three-quarter cup of grated cheddar

Method

Preheat oven to 200C. On a flat baking dish, scatter diced pumpkin and zucchini, cover with Herb Olive Oil, and season. Roast for 15-20 minutes 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 and beat well.

Gradually add the flour mixture, milk, and cheese to the butter mixture, alternating between them. Fold in vegetables with the oil. Spoon batter into prepared tins and bake for 25-30 minutes or until golden but still soft.

Serve for breakfast or a picnic lunch.