2

cups

self-raising flour

½

tsp

salt

1

Tbs

sugar

2

cups

tasty cheese; grated

1 ½

tsp

ground cumin

1

tsp

oregano

¼

tsp

cayenne pepper

1

egg

1

cup

milk

1

cup

pumpkin; cooked, mashed

1

Measure the first 7 ingredients into a large bowl, crumbling the oregano a little as you add it. Add cayenne to suit your taste. Toss well, to mix all dry ingredients thoroughly.

2

In another container, combine the egg, milk and mashed pumpkin. Beat together to mix well.

3

Pour the liquid ingredients into the bowl containing the dry mixture. Without overmixing, fold everything together. The flour should be dampened, not smooth.

4

Put about ¼ cup of mixture into each muffin cup.

5

Bake at 220°C for 12 - 14 minutes, until golden brown and muffins spring back when pressed.