Baby Leaf Trio, Honey & Pumpkin Seed Muffins | Florette Salad

Prep
10 mins

Cooking
25 mins

Serves 12

Baby Leaf Trio

Ingredients

Serves: 12

• 1 bag Florette Baby Leaf Trio
• 250ml milk
• 100ml vegetable oil
• 250g caster sugar
• 400g self raising flour
• 50ml honey
• 2 eggs
• 1tsp salt
• 20g pumpkin seeds
• Clotted cream

Method

Bring a pan of water to the boil and blanch the Florette Baby Leaf Trio for 30 seconds, drain and cool in ice water. Drain the blanched leaf and squeeze to remove any excess water.
Place the blanched leaf into a jug or bowl and blitz with a stick blender until a smooth paste is achieved. Slowly add the milk and continue to blend until a bright green mixture is achieved.
In a large measuring jug or mixing bowl, whisk the eggs with an electric whisk until light and fluffy, about 1 minute.
Slowly whisk in the Florette Baby Leaf Trio milk and then the oil.
Add the caster sugar and whisk until a smooth batter is achieved.
Sift in the flour, salt, and 20g of honey, and flour until fully incorporated and smooth.
Split the mixture between 12 muffin cases.
Bake the muffins for 15 minutes in a medium-hot oven set at 180ºC
Remove the muffins from the oven and drizzle the remaining honey over them. Scatter pumpkin seeds over the honeyed muffins and return to the oven for another 5 minutes or until a skewer is clean when inserted.
Leave to cool for 5 minutes before serving warm with clotted cream.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

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