Makes 12 muffins. Total cooking time, 45 minutes.
1/4 cup cassava flour
1/2 cup self raising flour
3/4 teaspoon baking powder
3/4 cup sour milk
1 large egg
120 g grated mozzarella
60 g cured kapenta (soaked overnight, discard water after soak)
2 Tablespoons finely chopped pumpkin microgreen leaves
Mix flours and baking powder with a fork in a large bowl.
Preheat the oven at 190°C while you work.
Whisk the egg and sour milk together in a cup and then mix into flour mix until just combined.
Stir in the kapenta, mozzarella and pumpkin leaves and let the batter stand for 10 min.
Grease a small 12 -cup muffin tin and split the batter evenly across the muffin cups.
Bake until golden for 20 - 25 minutes and enjoy with your favourite stew.