Pumpkin and corn muffins

These veggie-packed muffins are delicious. They’re guaranteed to be an afternoon tea hit.

Five pumpkin and corn muffins

Serves

12

Prep

10m

Cooking

25m

Ingredients

  • 1 cup (150g) self-raising flour
  • 1 cup (160g) wholemeal self-raising flour
  • 2 cups coarsely grated pumpkin
  • 1 cup (160g) frozen corn kernels
  • 1 cup (120g) coarsely grated reduced-fat cheddar
  • 1 Coles Australian Free Range Egg
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (250ml) buttermilk
  • 2 tbs pepitas (pumpkin seeds)

Method

STEP 1

Preheat oven to 180°C. Line a 12-hole, ⅓-cup (80ml) muffin pan with paper cases.

STEP 2

Place the combined flour, pumpkin, corn and cheddar in a large bowl and stir to combine. Whisk the egg, oil and buttermilk in a small bowl. Add to the pumpkin mixture and stir until just combined. Spoon the mixture evenly among the lined pans and sprinkle with the pepitas.

STEP 3

Bake for 25 mins or until a skewer inserted in the centres comes out clean. Serve the muffins 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.