WW Cookbook Challenge Day 6
Pumpkin Muffins. Yet another muffin I hear you ask? Absolutely. They’re just so snacky and convenient for lunch boxes. Besides these ones are a savoury muffin so that counts for something. I do have a lovely recipe for sweet pumpkin muffins. Did I blog that yet? I can’t remember, I’ll have to check. If not I’ll have to do it soon. They’re scrumptious. Back to the Weight Watcher’s version.
Makes 12 Prep 15mins Cooking 25 mins Points per muffin 2
Ingredients
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 2 teaspoons fresh chopped rosemary
- 2 cups self raising flour
- 250g (peeled weight) grated pumpkin
- 250g tub WW cottage cheese
- 1 cup skim milk
- 2 eggs lightly beaten
- 1 tablespoon pepitas
Method
- Preheat oven to 180 degrees C. Spray a 12 hole non-stick muffin pan with oil. Heat the oil in a non-stick frying pan and cook the onion over a medium heat until softened. Add the rosemary and cook for a further 30secs. Place onion mixture into a large mixing bowl.
- Add the flour, salt, pumpkin to the onion mixture and stir to combine. In another bowl combine the cottage cheese milk and eggs. Quickly stir this into the flour mixture until just combined.
- Spoon mixtures into the muffin holes and sprinkle with the pepitas. Bake for 25 minutes or until risen and cooked. Remove from oven and stand for 5 minutes before removing from pan. Serve warm or at room temperature.
The verdict? I’m sorry to say I found these rather bland. I do love the rosemary flavour throughout the muffin and the crunch of the pepitas on top but overall I don’t think I’ll be making them again. Not exactly to the recipe anyway. I’m sure with a few extras they’d be delicious. On the upside they do have a lovely texture.
Love Kylie