Pumpkin, Cottage Cheese and Parmesan Muffins

Light, airy and oh so tasty, they’re the perfect complement to your tea and coffee breaks.




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.


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