Pumpkin, Cottage Cheese and Parmesan Muffins
Light, airy and oh so tasty, they’re the perfect complement to your tea and coffee breaks.
Makes 12 x ¼ cup muffin size
- 250g Brancourts cottage cheese (Classic, Lactose free, Protein +)
- 350ml buttermilk
- 2 free – range eggs, lightly beaten
- 300g self – raising flour
- 1 teaspoon flaked salt
- Cracked black pepper
- 160g pumpkin, peeled and coarsely grated
- 40g Parmesan cheese, grated
Preheat oven to 190°C (170°C fan forced). Lightly spray the holes of a 12 x ¼ cup muffin pan with cooking oil.
In a bowl combine the cottage cheese, buttermilk and egg and whisk together with a fork. Add flour, salt and pepper and stir with a metal spoon to just combine the ingredients. Lastly fold through the pumpkin and Parmesan.
To make muffins use a slightly heaped ¼ cup of mixture to fill each hole.
Bake for 25 minutes until golden and when the tops of the cooked muffins spring back when gently touched. Stand in pan for 5 minutes before removing to a wire cooling rack.
Ideally serve warm with a little extra cottage cheese or butter to spread.
Note – any pumpkin variety will work well.