Freeze-ahead muffins

Get ahead with lunch-box snacks and whip up a batch of these pumpkin and blueberry muffins. Once cooled, you can freeze them for up to 3 months.

Muffins served on a cooling tray and on a small serving plate

Serves

12

Prep

5m

Cooking

30m

Ingredients

  • 2 cups (300g) self-raising flour
  • 3/4 cup (165g) brown sugar
  • 1 1/2 cups coarsely grated Kent pumpkin
  • 1 tsp ground cinnamon
  • 150g fresh or frozen blueberries
  • 1 Coles Australian Free Range Egg
  • 1/2 cup (125ml) vegetable oil or canola oil
  • 3/4 cup (185ml) buttermilk
  • 1/2 cup (65g) toasted muesli
  • Blueberries, extra, to sprinkle

Method

STEP 1 

Preheat oven to 180°C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.

STEP 2 

Combine the flour, sugar, pumpkin, cinnamon and blueberries in a large bowl. Whisk the egg, oil and buttermilk in a jug. Add the egg mixture to the pumpkin mixture in the bowl and stir with a wooden spoon until just combined (don’t overmix).

STEP 3 

Divide mixture among the paper cases. Sprinkle with the muesli and extra blueberries. Bake for 25-30 mins or until a skewer inserted in the centres comes out clean. Serve warm or at room temperature.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.