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Cassava, pumpkin leaf and kapenta savoury muffins

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


  1. Mix flours and baking powder with a fork in a large bowl.

  2. Preheat the oven at 190°C while you work.

  3. Whisk the egg and sour milk together in a cup and then mix into flour mix until just combined.

  4. Stir in the kapenta, mozzarella and pumpkin leaves and let the batter stand for 10 min.

  5. Grease a small 12 -cup muffin tin and split the batter evenly across the muffin cups.

  6. Bake until golden for 20 - 25 minutes and enjoy with your favourite stew.

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