Name: Curried pumpkin and coriander muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 tablespoon oil; 1 onion, chopped; 1 tablespoon curry paste; 1 cup pumpkin, cooked, mashed; 1/2 lime, zest grated; 2 cup self-raising flour; 1 cup milk; 90 gram butter, melted, plus extra, to serve; 2 eggs; 1/2 cup coriander, chopped

Ingredients

1 tablespoon oil

1 onion, chopped

1 tablespoon curry paste

1 cup pumpkin, cooked, mashed

1/2 lime, zest grated

2 cup self-raising flour

1 cup milk

90 gram butter, melted, plus extra, to serve

2 eggs

1/2 cup coriander, chopped

Method

1.Preheat oven to 180°C. Lightly grease a muffin pan. Heat oil in a small frying pan on medium. Saute onion and curry paste for 1-2 minutes.

2.Stir pumpkin and lime zest through. Cool. Sift flour into a large bowl. In a jug, whisk milk, butter and eggs together.

3.Add pumpkin and coriander to flour, stirring until just combined. Spoon mixture evenly between recesses until two-thirds full. Bake for 20-25 minutes, until golden.

4.Cool in pan for 5 minutes before transferring to a wire rack. Serve with butter.

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Ingredients

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