Name: Roast pumpkin and parmesan muffins
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: cooking oil spray; 400 gram pumpkin, peeled and chopped; 1 3/4 cup self-raising flour; 1 teaspoon baking powder; 2 tablespoon chopped flat-leaf parsley; 1/3 cup freshly grated parmesan; 1 egg, at room temperature; 1 cup milk; 100 gram butter, melted, cooled; 1 tablespoon pepitas

Ingredients

cooking oil spray

400 gram pumpkin, peeled and chopped

1 3/4 cup self-raising flour

1 teaspoon baking powder

2 tablespoon chopped flat-leaf parsley

1/3 cup freshly grated parmesan

1 egg, at room temperature

1 cup milk

100 gram butter, melted, cooled

1 tablespoon pepitas

Method

1.Preheat oven to 200°C/180°C fan forced. Spray a 6-hole (1-cup) Texas muffin tray with oil. Line a shallow baking tray with baking paper. Place pumpkin, in a single layer, on prepared tray. Spray with oil. Bake for 15 minutes, or until cooked, turning over halfway through cooking. Cool.

2.Sift flour and baking powder into a bowl. Stir in parsley and parmesan. Whisk egg, milk and butter in a jug. Gently fold into flour mixture with cooled pumpkin until just combined (don’t overmix). Divide mixture among prepared holes. Sprinkle with pepitas.

3.Bake for 30 minutes or until a skewer inserted at centre comes out clean. Cool for 5 minutes. Transfer muffins to a wire rack. Serve warm or cold.

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Ingredients

Method

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