Why recepie famous for?
Cook up a batch of these cheese and pumpkin muffins for hungry after-school tummies.
Ingredients
Olive oil spray
225g (1 1/2 cups) self-raising flour
1/2 teaspoon baking powder
175g Kent pumpkin, peeled, seeded, coarsely grated
125g can corn kernels, drained
50g prosciutto or shaved ham, coarsely chopped
25g (1/4 cup) coarsely grated cheddar
2 shallots, trimmed, finely chopped
2 eggs
185ml (3/4 cup) milk
90g (1/3 cup) Greek-style yoghurt
2 tablespoons pumpkin kernels (pepitas)
Instructions
Step 1
Preheat oven to 180°C. Spray six 185ml (3/4-cup) muffin pans with oil.
Step 2
Combine the flour and baking powder in a large bowl. Stir in the pumpkin, corn, prosciutto or ham, cheddar and shallot. Make a well in the centre.
Step 3
Whisk the eggs, milk and yoghurt in a jug. Pour into the well in the flour mixture and stir until just combined. Spoon among the prepared pans. Sprinkle with pumpkin kernels.
Step 4
Bake for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans for 5 minutes to cool before transferring to a wire rack to cool completely.
leave comments