Ingredients
1 1/2 cups wholemeal spelt flour (or substitute with wholemeal flour)
1 cup dried polenta
1 teaspoon sea salt
2 teaspoons baking powder
2 tablespoons finely chopped fresh sage
1 cup Vitasoy Greek Style Soy Yogurt – Plain
2 eggs, lightly beaten
1/2 cup vegetable oil
1 1/2 cups mashed pumpkin
2 tablespoons pumpkin seeds
Method
- Preheat oven to 190°C (170°C fan forced) Grease a 12 x 1/3 cup capacity muffin pan. Combine the flour, polenta, salt, baking powder and sage in a large bowl. Make a well in the centre.
- Add the yogurt, egg, oil and pumpkin, and season with salt and pepper. Mix until just combined. Spoon mixture evenly into muffin pans. Top with pumpkin seeds.
- Bake for 20-25 minutes or until golden and just firm to the touch. Stand in pan for 5 minutes before turning onto a wire rack. Serve warm or cold.
Tip:
To make 1/2 cup mashed pumpkin: boil, steam or microwave 300g of cubed pumpkin until tender and mash until smooth.
