Pumpkin And Corn Muffins Recipe

Pumpkin and corn muffins are the perfect Saturday afternoon tea. Enjoy them loving (and improve in the same way as butter) for a delicious treat the whole associates will love.

The ingredient of Pumpkin And Corn Muffins Recipe

• 1 cup 150g self raising flour
• 1 cup 160g wholemeal self raising flour
• 2 cups scratchily grated pumpkin
• 1 cup 160g frozen corn kernels
• 1 cup 120g scratchily grated reduced fat cheddar
• 1 coles australian set free release range egg
• 1 3 cup 80ml vegetable oil
• 1 cup 250ml buttermilk
• 2 tbsp pepitas pumpkin seeds

The Instruction of pumpkin and corn muffins recipe

• preheat oven to 180c line a 12 hole 1 3 cup 80ml muffin pan later than paper cases
• place the total flour pumpkin corn and cheddar in a large bowl and stir to combine advocate the egg oil and buttermilk in a small bowl add to the pumpkin fusion and stir up until just combined spoon the union evenly among the lined pans and sprinkle next the pepitas
• bake for 25 mins or until a skewer inserted in the centres comes out clean encourage the muffins indulgent or at room temperature

Nutritions of Pumpkin And Corn Muffins Recipe

calories: 224 421 calories
calories: 11 grams fat
calories: 3 grams saturated fat
calories: 22 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 244 milligrams sodium
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calories: nutritioninformation