Snack box muffins

• 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.