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
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1 cup (150g) self-raising flour
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1 cup (160g) wholemeal self-raising flour
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2 cups coarsely grated pumpkin
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1 cup (160g) frozen corn kernels
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1 cup (120g) coarsely grated reduced-fat cheddar
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1 Coles Australian Free Range Egg
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1/3 cup (80ml) vegetable oil
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1 cup (250ml) buttermilk
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2 tbs pepitas (pumpkin seeds)
Method
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Step 1
Preheat oven to 180C. Line a 12-hole, 1/3-cup (80ml) muffin pan with paper cases.
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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.
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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.