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Pumpkin and corn muffins recipe
Pumpkin and corn muffins recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Savor warm Pumpkin Corn Muffins spread with butter for a delightful family treat on a lazy Saturday afternoon.
Ingredients:
  • 150g self-raising flour
  • 160g self-raising flour
  • 500.00 ml coarsely grated pumpkin
  • 160g corn cob
  • 120g cheddar cheese
  • 1 Free Range Egg
  • 80ml vegetable oil
  • 250ml buttermilk
  • 40.00 ml pepitas (pumpkin seeds)
Instructions:
  • Preheat your oven to 180C and prepare a 12-hole muffin pan by lining it with paper cases that are each 1/3 cup (80ml) in size.
  • In a large bowl, mix together the flour, pumpkin, corn, and cheddar. In a separate small bowl, whisk the egg, oil, and buttermilk. Gradually stir the egg mixture into the pumpkin mixture until just combined. Distribute the batter evenly into the lined pans and top with pepitas before baking.
  • Bake for 25 minutes or until a skewer inserted in the centers comes out clean. Enjoy the muffins warm or at room temperature.

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