Spicy pumpkin and herb dampers

Cooking Vegetarian Spicy pumpkin and herb dampers

These individual savoury pumpkin dampers are the perfect side dish for chilli or barbecues.

Lables: Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 190C/170C fan-forced. Spray a 12-hole, 1/3 cup-capacity muffin pan with oil.
  2. Place flour, parsley, onion, thyme and chilli in a bowl. Stir to combine. Make a well in the centre. Add pumpkin, spread, egg and milk. Stir to combine (do not over-mix).
  3. Divide mixture between muffin holes. Spray tops with oil. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 damper comes out clean. Stand in pan for 5 minutes.

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Olive oil cooking spray
2 cups self-raising flour
2 tbsp finely chopped fresh flat-leaf parsley leaves
2 green onions, thinly sliced
2 tsp fresh thyme leaves
1 long red chilli, deseeded, thinly sliced
1 1/4 cups mashed pumpkin
30g rice bran oil spread, melted, cooled
1 egg, lightly beaten
2 tbsp reduced-fat milk

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
12 people
Method
Baking
Category
Vegetarian
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