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Spicy pumpkin and herb dampers

  • 0:20 Prep
  • 0:25 Cook
  • 12 Servings


  • Olive oil cooking spray
  • 2 cups self-raising flour
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 2 green onions, thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 1 long red chilli, deseeded, thinly sliced
  • 1 1/4 cups mashed pumpkin (see note)
  • 30g rice bran oil spread, melted, cooled
  • 1 egg, lightly beaten
  • 2 tablespoons reduced-fat milk


  • 12-hole, 1/3 cup-capacity muffin pan


  • 1
    Preheat oven to 190C/170C fan-forced. Spray a 12-hole, 1/3 cup-capacity muffin pan with oil.
  • 2
    Place 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).
  • 3
    Divide 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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