Pumpkin and pepita muffins
- Total Time
The secret to soft and fluffy muffins is to not over mix them. It is better for the mixture to be slightly lumpy rather than super-smooth before baking.
olive oil2 tsp
white onion1 medium, finely chopped
fresh rosemary2 tsp, chopped
white self-raising flour2 cup(s), sifted, (300g)
sea salt1 tsp
pumpkin250 g, peeled, grated
low fat cottage cheese250 g
skim milk1 cup(s), (250ml)
egg(s)2 medium, lightly beaten
pumpkin seeds1 tbs, pepitas
oil spray2 x 3 second spray(s)
- Preheat oven to 180ºC or 160ºC fan-forced. Lightly spray a 12 hole (1⁄3 cup/80ml capacity) non-stick muffin tin with oil.
- Heat oil in a medium non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add rosemary and cook for 30 seconds. Transfer onion mixture to a large bowl.
- Add flour, salt and pumpkin to onion mixture and stir to combine. Combine cottage cheese, milk and egg in a separate bowl. Quickly stir cottage cheese mixture into pumpkin mixture until just combined.
- Spoon mixture into prepared muffin holes and sprinkle with pepitas. Bake for 25 minutes or until risen and cooked when tested with a skewer. Cool muffins for 5 minutes before turning out onto a wire rack to cool. Serve warm or at room temperature.