These vegetable-based muffins made with low fat yoghourt are delicious and make perfect snacks or a light meal.

Makes 12
1 cup diced Kent or butternut pumpkin, cooked
2 cups self raising flour
1 cup Jalna Low Fat Vanilla Creamy Yoghourt
1 egg, lightly beaten
1/3 cup vegetable oil
2/3 cup (80g) grated cheddar cheese
1 small (100g) zucchini, coarsely grated
1/2 cup finely diced red capsicum
1/2 cup corn kernels
2 green onions, thinly sliced
2 tablespoons finely chopped flat-leaf parsley

• Preheat oven to 200ºC (180ºC fan-forced).
• Sift flour into a large bowl and make a well in the centre.
• In a separate bowl combine Jalna Yoghourt, egg and oil and whisk until well combined. Stir in cheese, zucchini, pumpkin, capsicum, corn, onion and parsley.
• Pour yoghourt mixture into the flour and fold in gently with a large metal spoon until just combined. Don’t over-mix; the mixture should still be slightly lumpy.
• Spoon mixture into a non-stick 12 hole (1/3 cup/80ml) muffin pan. Bake for 25 minutes or until golden and cooked when tested with a skewer. Stand for 5 minutes before turning onto cake rack to cool.
  
  Tips:
  
• If not using a non-stick muffin pan, spray or brush with oil or cut 10cm square pieces of baking paper and press into each muffin hole before baking to stop muffins sticking to pan.
• Muffins can be frozen for 1 month.
• You can add diced ham or barbecued chicken to mixture.
• Pumpkin can be boiled, microwaved, steamed or roasted but roasting gives more flavour - spread diced pieces over oven tray lined with baking paper. Drizzle with 1 teaspoon oil and toss to combine. Cook in moderate oven(180ºC or 186ºC fan-forced) for 20-30 minutes or until cooked. Remove from oven and leave to cool.