Ingredients
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Olive oil cooking spray
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2 cups self-raising flour
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2 tablespoons finely chopped fresh flat-leaf parsley leaves
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2 green onions, thinly sliced
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2 teaspoons fresh thyme leaves
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1 long red chilli, deseeded, thinly sliced
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1 1/4 cups mashed pumpkin (see note)
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30g rice bran oil spread, melted, cooled
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1 egg, lightly beaten
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2 tablespoons reduced-fat milk
Equipment
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12-hole, 1/3 cup-capacity muffin pan
Method
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1Preheat oven to 190C/170C fan-forced. Spray a 12-hole, 1/3 cup-capacity muffin pan with oil.
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2Place flour, parsley, onion, thyme and chilli in a bowl. Stir to combine. Make a well in the centre. Add pumpkin, spread, egg and milk. Stir to combine (do not over-mix).
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3Divide mixture between muffin holes. Spray tops with oil. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 damper comes out clean. Stand in pan for 5 minutes.
Source: taste.com.au
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