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
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 +)
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