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24 muffins, 1 muffin 

 

 

 

 

 

  •  
  • 400 g pumpkin                                                                               
  • 120 g dark muscovado sugar                                                      
  • 4 eggs                                                                                                             
  • 285 g flour                                                                                                       
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 125 g low-fat margarine     (50%)                                                  
  • 1 tsp vanilla extract

Frosting:

  • 150 g caster sugar                                                                                       
  • 2-3 tbsp orange juice

Preparation:

  1. Heat oven to 160 degrees. Line a muffin tray of 24 small or 12 regular size cups with baking paper.
  2. Peep pumpkin, discard seeds, puree finely in a food processor. Add sugar, eggs, flour, baking powder, cinnamon, low-fat margarine and vanilla extract. Mix for 30 seconds until everything is well blended. 
  3. Place mixture in muffin tray and bake for 20 minutes until lightly golden brown. Leave to cool off. 
  4. Mix caster sugar with orange juice for frosting. Spoon over cooled muffins. 
  5. Enjoy!

NB! With regular size muffin tray one muffin is  

Recipe and photo: Laura Laanjärv

 

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