Preheat oven to 190°C (170°C fan forced). Lightly spray the holes of a 12 x ¼ cup muffin pan with cooking oil.
Pumpkin, Cottage Cheese and Parmesan Muffins
Light, airy and oh so tasty, they’re the perfect complement to your tea and coffee breaks.
1
Method
1.
2.
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
3.
To make muffins use a slightly heaped ¼ cup of mixture to fill each hole.
4.
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.
5.
Ideally serve warm with a little extra cottage cheese or butter to spread.
Note: any pumpkin variety will work well.
Ingredients
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
Recipes Taste Better With Brancourts
