You may find you need to make two batches of these tangy, moist, melt-in-the-mouth muffins as they won’t last long.

Words: Nadene Hall

INGREDIENTS

2 cups self-raising flour
1 cup wholemeal flour
1 tsp baking soda
2 tsp caster sugar
2 tsp ground cumin
2 tsp ground turmeric
½ tsp salt
1 cup cold mashed pumpkin
½ cup plain yoghurt
2 rashers of bacon, finely chopped and fried till crispy
50-100g crumbled feta
2 tbsp green or red curry paste
1 egg
¼ cup vegetable oil
½ cup milk

Makes: 12
Time: 45 minutes

METHOD

Preheat the oven to 180°C.

Combine all ingredients in a large bowl until just mixed.

Spoon into a well-greased, 12-cup muffin pan. Bake for 25 minutes.

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