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

• 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.