Pumpkin and Chia Muffins
Ingredients
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1/3 cup (80g) Flora Original Spread
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1 spring onion, thinly sliced
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2 garlic cloves, crushed
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250g butternut pumpkin, peeled, seeded, coarsely grated
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2 1/2 cups (375g) self-raising flour
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1/2 teaspoon salt
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1 cup (120g) coarsely grated cheddar
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2 tablespoons chia seeds
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1 Coles Australian Free Range Egg, lightly whisked
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1 1/4 cups (310ml) buttermilk
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Chia seeds, extra, to sprinkle
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Flora Original Spread , extra, to serve
Method
Preheat oven to 190°C. Grease a 12-hole, 1/3-cup (80ml) muffin pan. Heat 1 tablespoon of the Flora Original in a medium frying pan over medium heat. Add spring onion and garlic and cook, stirring, for 3 mins or until spring onion softens. Add pumpkin and cook, stirring, for 5 mins or until pumpkin softens. Set aside to cool.
Melt the remaining Flora Original in a saucepan over medium heat. Combine flour and salt in a bowl. Stir in the cheddar and chia seeds. Whisk the egg, buttermilk and melted Flora Original in a bowl. Season. Pour the egg mixture over the flour mixture. Add pumpkin mixture and use a large metal spoon to stir until just combined.
Spoon into prepared pan. Sprinkle with extra chia seeds. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean. Cool in the pan for 5 mins before turning onto a wire rack. Serve with extra Flora Original.
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