Tasty pumpkin and chia muffins

If you’re looking for a healthy treat, this tasty muffin is fantastic option. Putting a twist on a classic muffin with a truly unique flavour, it’s the perfect addition to your afternoon or morning tea alongside a cuppa, or even to eat on the go for a quick, no-fuss breakfast. You can make these in bulk and pop them in an airtight container for up to three days or you can freeze them for up to three months to enjoy over a longer period of time.

You don’t have to worry about going back for seconds when it comes to this delicious snack as it’s packed full of good-for-you ingredients that make for the best healthy breakfast! If you want to make the flavour last, cut each muffin in half and spread a generous amount of butter over each side. Yum!

Ingredients

• 1/3 cup (80g) butter or margarine
• 1 spring onion, thinly sliced
• 2 garlic cloves, crushed
• 250g butternut pumpkin, peeled, seeded, coarsely grated
• 2 1/2 cups (375g) self-raising flour
• 1/2 teaspoon salt
• 1 cup (120g) coarsely grated cheddar
• 2 tablespoons chia seeds
• 1 egg, lightly whisked
• 1 1/4 cups (310ml) buttermilk
• Chia seeds, extra, to sprinkle

Method

1. Preheat oven to 190C. Grease 12-hole muffin pan. Heat 1 tablespoon of butter or margarine in medium frying pan over medium heat. Cook spring onion and garlic while stirring, for 3 mins or until spring onion softens. Add pumpkin and cook, stirring, for 5 mins or until pumpkin softens. Set aside to cool.
2. Melt remaining butter or margarine in saucepan over medium heat. Combine flour and salt in bowl. Stir in cheddar and chia seeds. Whisk egg, buttermilk and melted butter or margarine in bowl. Season. Pour egg mixture over flour mixture. Add pumpkin mixture and use large metal spoon to stir until just combined.
3. Spoon into prepared pan. Sprinkle with extra chia seeds. Bake for 20-25 mins or until a skewer inserted in the centre comes out clean. Cool in pan for 5 mins before turning onto a wire rack. Serve.