Monday, March 31, 2014

  • Olive oil spray
  • 225g (1 1/2 cups) self-raising flour
  • 1/2 teaspoon baking powder
  • 175g Kent pumpkin, peeled, seeded, coarsely grated
  • 125g can corn kernels, drained
  • 50g prosciutto or shaved ham, coarsely chopped
  • 25g (1/4 cup) coarsely grated cheddar
  • 2 shallots, trimmed, finely chopped
  • 2 eggs
  • 185ml (3/4 cup) milk
  • 90g (1/3 cup) thick natural yoghurt
  • 2 tablespoons pumpkin kernels (pepitas)

  1. Step 1
    Preheat oven to 180°C. Spray six 185ml (3/4-cup) muffin pans with oil.
  2. Step 2
    Combine the flour and baking powder in a large bowl. Stir in the pumpkin, corn, prosciutto or ham, cheddar and shallot. Make a well in the centre.
  3. Step 3
    Whisk the eggs, milk and yoghurt in a jug. Pour into the well in the flour mixture and stir until just combined. Spoon among the prepared pans. Sprinkle with pumpkin kernels.
  4. Step 4
    Bake for 25-30 minutes or until a skewer inserted into the centres comes out clean. Set aside in pans for 5 minutes to cool before transferring to a wire rack to cool completely.

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