JUNE COHORT OPEN · $130 · DOORS CLOSE SUNDAY 21 JUNE 11PM
RESERVE — $130
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8
10 minutes
25 minutes
1 ½ cups Spelt Flour
Preheat oven to 180 degrees and prepare a muffin tin.
Combine flour, baking powder, garlic powder, basil, salt and pepper in a large bowl.
Blitz milk, zucchini and egg in a blender until combined.
Add blitzed mixture to dry mixture and stir to combine.
Stir through one cup of cheese into mixture.
Divide mixture between the muffin tin and top with remaining cheese. Sprinkle with pumpkin seeds.
Bake for 20-25 minutes or until lightly browned.
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