Pumpkin and corn muffins are the perfect Saturday afternoon tea. Enjoy them warm (and spread with butter) for a delicious treat the whole family will love.

Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 12 person.

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 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.