Photo of Pumpkin, corn and cheese muffins by WW

Pumpkin, corn and cheese muffins

4
4
4
SmartPoints® value per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
12
Difficulty
Moderate
Wrap mouth-watering muffins in a pretty box for an extra touch of love from your kitchen.

Ingredients

Wholemeal self-raising flour

½ cup(s), (80g)

White self-raising flour

1 cup(s), (150g)

Brown sugar

2 tsp

Pumpkin

120 g, peeled, coarsely grated

Reduced fat oil spread

60 g, melted

Egg(s)

1 medium, lightly beaten

Buttermilk

¾ cup(s), (180ml)

Canned corn kernels in brine, rinsed, drained

cup(s), (55g)

Green shallot(s)

2 individual, thinly sliced

Reduced-fat 15% cheddar cheese

60 g, grated

Instructions

  1. Preheat oven to 200°C. Line a 12 hole 80ml-capacity muffin pan with patty pan cases.
  2. Combine the flours and sugar in a large bowl. Reserve 2 tablespoons of the grated pumpkin. Combine the spread, egg and buttermilk in a large jug. Add the egg mixture, the remaining pumpkin, corn, shallot and cheese to the flour mixture and stir until just combined (don’t over-mix).
  3. Spoon the mixture into the paper cases. Sprinkle with the reserved pumpkin. Bake for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pan for 5 minutes before turning onto a wire rack to cool completely.