Pumpkin & Ginger Muffins

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    RC/RS/Veg
    • Reduced calorie
    • Reduced sugar
    • Vegetarian
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These delicious muffins are made from low fat butter and half spoon sugar so you can enjoy them guilt free.

Method

  1. Preheat the oven to 180°C (Fan 160°C, Gas Mark 4). Place 12 muffin cases in a muffin tray.

  2. Place the pumpkin in a food processor and whiz until quite finely chopped. Add all the remaining ingredients except the milk, and whiz until smooth. Add the milk gradually until you get a soft dropping consistency. Alternatively you could grate the pumpkin and beat in the remaining ingredients.

    • 250g Pumpkin (Peeled & Chopped)
    • 125g Half Spoon Granulated Sugar
    • 3 Large Free Range Egg(s)
    • 175g Margarine
    • 1 tbsp Ground Ginger
    • 2 tbsp Milk (Whole)
  3. Divide between the muffin cases and bake for about twenty minutes until firm to the touch.

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