Pumpkin and pepita muffins
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Olive oil
2 tsp
White onion
1 medium, finely chopped
Fresh rosemary
2 tsp, chopped
White self-raising flour
2 cup(s), sifted, (300g)
Salt
1 tsp
Pumpkin
250 g, peeled, grated
97% fat-free cottage cheese
250 g
Skim milk
1 cup(s), (250ml)
Egg(s)
2 medium, lightly beaten
Pumpkin seeds (pepitas)
1 tbs, pepitas
Oil spray
2 x 3 second spray(s)
Instructions
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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