PUMPKIN AND CORM MUFFINS

Ingredients

3 cups self raising flour

Pinch sea salt & pepper

400 gr pumpkin, peeled and grated

1 corn, husked and kernels cut off

1 lemon, zested

1/4 cup finely chopped parsley & thyme

3 eggs

1 cup milk

1/2 cup vegetable oil

Method

Preheat oven to 200 degrees, line a 12 hole muffin pan with cases and spray with oil, then set aside.

Place the flour, salt & pepper in a bowl. Add grated pumpkin, corn kernels, lemon zest and chopped herbs, mix lightly and make a well in the centre.

Place the eggs, milk and oil in a separate bowl, whisk lightly with a fork.

Pour milk mix into dry ingredients and stir until just combined.

Spoon mixture into prepared muffin tin (about 2/3 full).

Cook for approximately 15 minutes (insert a skewer if unsure). Cool on a wire rack.

This recipe is on page 136 of our 50th Anniversary Cookbook.

The cookbook, full of recipes from either Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.