Name: Pumpkin, polenta and chilli muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 375.00 gm self-raising flour; 20.00 gm caster sugar; 75.00 gm polenta; 2 tsp dried chilli flakes; 40.00 ml chopped fresh coriander leaves; 193.13 gm milk; 1 egg, lightly beaten; 115.00 gm vegetable oil; 125.00 ml cooled mashed pumpkin; 40.00 ml pepitas; Softened butter, to serve

Pumpkin, polenta and chilli muffins

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Elevate your muffin game with a modern and spicy twist.

Ingredients:

375.00 gm self-raising flour
20.00 gm caster sugar
75.00 gm polenta
2 tsp dried chilli flakes
40.00 ml chopped fresh coriander leaves
1 egg, lightly beaten
115.00 gm vegetable oil
125.00 ml cooled mashed pumpkin
40.00 ml pepitas
Softened butter, to serve

Instructions:

Preheat your oven to 190°C/170°C fan-forced and grease a 1/3 cup-capacity muffin pan with 12 holes.
In a bowl, mix together the flour, sugar, polenta, chili, and coriander. Create a well in the center.
Combine milk, egg, oil, and pumpkin until just mixed. Season with salt and pepper. Evenly spoon mixture into prepared pan and sprinkle with pepitas on top.
Bake for about 22 to 25 minutes until golden and slightly firm to the touch. Allow to rest in the pan for 5 minutes, then transfer to a wire rack to cool. Enjoy warm or cold with a dollop of butter.

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