Pumpkin Corn & Vanilla Yoghourt Muffins

Prep Time: 20 minutes
Cooking Time: 30 minutes (plus 20-30 mins pre-cooking pumpkin)
No of Serves: 12

Corporate Partner Jalna


1 cup diced Kent or butternut pumpkin, cooked

2 cups wholemeal self raising flour

1 cup Jalna Premium Vanilla Creamy Yoghurt

1 egg, lightly beaten

1/3 cup oil of your choice

2/3 cup (80g) grated cheddar cheese

1 small (100g) zucchini, coarsely grated

1/2 cup finely diced red capsicum

1/2 cup corn kernels

2 green onions, thinly sliced

2 tablespoons finely chopped flat-leaf parsley

Nutrition Information (per serve)

Energy 786 kJ (188 calories)
Protein 7g
Total Fat 8g
Carbohydrates 20g
Saturated Fat 3g
Sugars 3g
Sodium 234mg


  1. Preheat oven to 200ºC (180ºC fan-forced).
  2. Sift flour into a large bowl and make a well in the centre.
  3. In a separate bowl combine Jalna Yoghurt, egg and oil and whisk until well combined. Stir in cheese, zucchini, pumpkin, capsicum, corn, onion and parsley.
  4. Pour yoghurt mixture into the flour and fold in gently with a large metal spoon until just combined. Don’t over-mix; the mixture should still be slightly lumpy.
  5. Spoon mixture into a non-stick 12 hole (1/3 cup/80ml) muffin pan. Bake for 25 minutes or until golden and cooked when tested with a skewer. Stand for 5 minutes before turning onto cake rack to cool.

Tip: Muffins can be frozen for 1 month.