BAKING PAPER: Pumpkin, Brie & Thyme Muffins

It's deja vu — in a great way. Today, I'll be judging more than 100 entries in the cookery section at this year's IGA Perth Royal Show.

Chief steward Gaena Duncan said she was delighted to have received a record number of entries (more than 1000).

So if you are heading to the Show, make sure you pop in and check out all the amazing baked goodness from cooks around the State.

RECIPE: Pumpkin, Brie & Thyme Muffins

Makes: approx. 12

300g self-raising flour, sifted
40g parmesan, finely grated
250ml buttermilk
1 egg, lightly beaten
60g butter, melted
300g pumpkin, cooked and diced
4 spring onions, finely sliced
4 sprigs thyme, leaves only
120g brie, diced

salt and pepper, to taste

Preheat oven to 180C and line muffin tin with patty pans and spray with oil. In a clean bowl, mix together flour and parmesan and set aside. In a jug, beat together buttermilk, egg and melted butter. Pour wet mix into flour, using a fork to mix together until just combined. Add the rest of the ingredients, quickly folding through. Spoon mix evenly into prepared patty pans and bake for 20-25 minutes or until skewer comes out clean. Serve immediately.

TIP: Don't over-mix your ingredients as it will make your muffins rubbery.