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Pumpkin, Polenta and Herb Muffins
12
Serves
Serves of Fruit
(Per Serve)
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 300g pumpkin, peeled and cut into 4cm pieces
- 1 cup wholemeal self-raising flour
- ½ cup self-raising flour
- 1 cup instant polenta
- ½ small red capsicum, very finely chopped
- 1 tablespoon thyme leaves
- 2 tablespoons pepitas (pumpkin seeds)
- 1 cup natural yoghurt
- 2 eggs
- 1 tablespoon extra-virgin olive oil
- 1 cup cheddar cheese, grated
- 1 tablespoon parmesan cheese, grated
METHOD:
- PREHEAT oven to 200ºC. Line a 12-hole muffin pan with baking paper.
- STEAM the pumpkin for 5-10 minutes, or until soft, then mash with a fork and let cool.
- COMBINE the flours, polenta, capsicum, thyme and half the pepitas in a large bowl, making a well in the centre.
- WHISK the yoghurt, eggs and oil in a separate bowl until combined.
- STIR the mashed pumpkin and cheeses through the egg mixture. Pour into the dry ingredients and gently stir until just combined.
- DIVIDE the batter evenly among the muffin holes and scatter the remaining pepitas over the top.
- BAKE for 30-35 minutes, or until the muffins are golden and a skewer comes out clean.
RECIPE NOTES:
NUTRITION: Per Serving
680
kJ
31g
Fat
19g
Sat. Fat
69g
Carbs
12g
Sugars
7g
Fibre
29g
Protein
1.25g
Salt
NUTRITION: Per 100 grams
43%
kJ
34%
Fat
83%
Sat. Fat
27%
Carbs
12%
Sugars
Fibre
65%
Protein
25%
Salt
