Anolon Academy

Spiced Pumpkin, Millet and Quark Muffins

By Dominique Rizzo


  • 270g pumpkin, peeled, seeded and diced
  • 1 tablespoon olive oil
  • Salt and pepper
  • ½ cup millet
  • 1 egg
  • ½ cup sour cream
  • 1 cup milk
  • ½ cup quark*
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoon curry powder
  • 1 tablespoon Za’atar spice
  •  Good handful of spinach


Preheat oven to 180°C. Place paper liners in a 12-cup muffin pan; set aside.

Place the diced pumpkin onto a tray and drizzle with the oil, season with salt and pepper and roast for 30 minutes. Remove the pumpkin from the oven and allow to cool.

Heat a large pan over medium high heat. Add millet and toast, stirring occasionally, until golden brown and just beginning to pop, 3 to 4 minutes. Set the millet aside to cool.

In a bowl whisk together the egg, sour cream, milk and the quark and in a separate bowl, then add in the flours with the baking powder, bicarb soda and the spices. Toss the pumpkin into the flour along with the chopped spinach and the millet and toss together covering the pumpkin with the flour.

Gently fold the egg mixture into the flour until just combined. Spoon batter into the muffin tins and bake until a toothpick inserted into the centre of the muffins come out clean or they spring back when pressed, about 20 minutes. Allow muffins to cool in pan for 5 minutes, then transfer to a cooling rack or serve warm with your favourite relish.

Other: Makes 1 dozen muffins that are suitable for freezing.

Preparation time: 30 minutes, Cooking time: 20 minutes