Olive oil spray
1½ cups white self-raising flour
1½ cups wholemeal self-raising flour
1 teaspoon baking powder
400g uncooked pumpkin, peeled, seeded, coarsely grated
250g can corn kernels, rinsed and drained
½ cup coarsely grated low fat cheese
6 spring onions, trimmed, finely chopped
1½ cups low-fat milk
2/3 cup low fat natural yoghurt
4 Tablespoons pumpkin kernels or sesame seeds
Preheat oven to 180°C. Spray muffin pans with oil or line with paper cases. Sift the flours and baking powder in a large bowl.
Stir in the pumpkin, corn, cheddar and shallot. Make a well in the centre. 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.
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.
Makes 24 small muffins.