Pumpkin, corn and cheese muffins
4
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 12 • Difficulty: Easy
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, rinsed and drained
⅓ cup(s), (55g)
Green shallot(s)
2 individual, thinly sliced
Extra light 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.
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