Pumpkin and corn muffins recipe

Name: Pumpkin and corn muffins recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 150g self-raising flour; 160g self-raising flour; 500.00 ml coarsely grated pumpkin; 160g corn cob; 120g cheddar cheese; 1 Free Range Egg; 80ml vegetable oil; 250ml buttermilk; 40.00 ml pepitas (pumpkin seeds)

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 12

Author : Coles Magazine

cheese corn egg

Ingredients

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Instructions

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Step 1

Preheat oven to 180C. Line a 12-hole, 1/3-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.