Ingredients
225g Pumpkin flesh
2 eggs, beaten
125ml low-fat milk
50ml honey
50g brown sugar
2 tbsp rapeseed oil
175g wholemeal flour
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
Method
Steam the pumpkin flesh until tender then purée with a hand blender or food processor. Allow to cool.
Whilst the pumpkin is cooling, preheat the oven to 180°C. Line a muffin tin with muffin cases.
Mix together the eggs, milk, honey, sugar and rapeseed oil, and mix with the pumpkin. Combine flour, baking powder and spices and add these dry ingredients to the pumpkin mixture. Stir to mix, but don’t over mix.
Pour into muffin cases and bake for 18 to 20 minutes. Store in an airtight container.
Nutritional Information
Per muffin:
112 calories
3.5g fat
0.6g saturates
8.6g sugar
2g fibre
3.7g protein
