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PUMPKIN CORN & YOGHURT MUFFINS
- Sep 24, 2025
- 1 min read
Makes 12
1 cup diced Kent or butternut pumpkin, cooked
2 cups self raising flour
1 cup Jalna Vanilla Creamy Yoghurt
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 kernels2 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 yoghurt, egg and oil and whisk until well combined. Stir in cheese, zucchini, pumpkin, capsicum, corn, onion and parsley.
Pour yoghurt 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.
Tip: Muffins can be frozen for 1 month.