Pumpkin & Tomato Muffins

These super easy, low fat muffins are terrific for a morning or afternoon snack otherwise team up with a vegetable soup or side salad for a super healthy meal.

Makes 12 muffins

INGREDIENTS

• Cooking oil spray
• 2 cups self raising flour
• Salt and pepper to taste
• 1 egg
• ½ cup skim milk
• 2 tablespoons low fat margarine
• 1 cup cooked pumpkin, cubed
• 2 tablespoons mixed herbs
• 2 tomatoes

METHOD

1. Preheat oven to 200°C. Lightly spray a 12 capacity muffin pan
2. Sift flour with salt and pepper, add egg, milk and margarine
3. Fold through pumpkin and herbs. Stir to combine
4. Spoon mixture into pan until each muffin cup is ¾ full.
5. Slice tomatoes into 12 slices and top each muffin with 1 slice of tomato
6. Bake for 20 to 25 minutes