Update your muffin repertoire with a modern twist that adds spice.
Ingredients
- 2 1/2 cups self-raising flour
- 1 tablespoon caster sugar
- 1/2 cup polenta
- 2 teaspoons dried chilli flakes
- 2 tablespoons chopped fresh coriander leaves
- 3/4 cup milk
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup cooled mashed pumpkin
- 2 tablespoons pepitas
- Softened butter, to serve
Method
- Step 1Preheat oven to 190°C/170°C fan-forced. Grease a 12 hole, 1/3 cup-capacity muffin pan.
- Step 2Combine the flour, sugar, polenta, chilli and coriander in a bowl. Make a well in centre.
- Step 3Add milk, egg, oil and pumkin. Mix until just combined. Season with salt and pepper. Spoon mixture evenly between holes of prepared pan. Top with pepitas.
- Step 4Bake for 22 to 25 minutes or until golden and just firm to touch. Stand in pan for 5 minutes. Turn onto a wire rack to cool. Serve warm or cold with butter.
- Vegetarian
Nutrition
1157 kj
Energy
16g
Fat Total
4.6g
Saturated Fat
1.7g
Fibre
5.1g
Protein
30mg
Cholesterol
266mg
Sodium
5.1g
Carbs (sugar)
27.5g
Carbs (total)
All nutrition values are per serve
Notes
Muffins are best cooked on day of serving.
Avoid overmixing the muffin batter or it will result in a tough texture
- Author: Kim Coverdale
- Image credit: Andrew Young
- Publication: Super Food Ideas
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