Pumpkin, Corn & Cheese Mini Muffins


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

4 eggs

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.

*Stock image.