1. Pre-heat oven to 200ºC. 2. In a large bowl sieve the flour, baking powder the add the oregano. 3. In a jug, whisk together the milk, eggs, rapeseed oil, tomato puree and garlic, then slowly whisk into the flour mixture until it forms a smooth batter. 4. Chop each cherry tomato into quarters then fold them into the batter along with the kale. 5. Spoon the mixture in a mini muffin tin greased with a little butter or oil. 6. Tear the mozzarella into 24 small pieces. Place a little piece on top of each muffin and push down slightly. 7. Bake in the oven for 20-25 minutes until the muffins are golden on top and a skewer comes out clean. 8. Cool before serving with some veggie sticks for the perfect lunch.
HELPFUL TIP - Freezing and storage Store in an airtight container for 3-4 days. To freeze just place into freezer bags.