Pumpkin, Polenta and Herb Muffins
Serves: 12
Prep time: 15 minutes
Cook time: 30-35 minutes
½ serves per portion
Recipe courtesy of the Country Kitchens team
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.
What's Great About It:
These muffins are a delicious no fail recipe! The thyme and capsicum are a great flavour combination and the pepitas add a bit of crunch on top. Make sure to use instant polenta to get the right consistency.
