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 oil
    2 tsp
  • white onion
    1 medium, finely chopped
  • fresh rosemary
    2 tsp, chopped
  • white self-raising flour
    2 cup(s), sifted, (300g)
  • sea salt
    1 tsp
  • pumpkin
    250 g, peeled, grated
  • low fat cottage cheese
    250 g
  • skim milk
    1 cup(s), (250ml)
  • egg(s)
    2 medium, lightly beaten
  • pumpkin seeds
    1 tbs, pepitas
  • oil spray
    2 x 3 second spray(s)
  1. Preheat oven to 180ºC or 160ºC fan-forced. Lightly spray a 12 hole (1⁄3 cup/80ml capacity) non-stick muffin tin with oil.
  2. 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.
  3. 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.
  4. 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.

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