Important notice: No puffins were harmed in this exercise.
If you are wondering what am I up to …, wonder no more.
I am just trying to get your attention, so that you will be intrigue enough to read my post.
I am making a fat-less muffin since I am a weight-watcher and have reached gold. I am maintaining it for more than 6 month now.
I have been racking my brains and thinking about how to make fat-less cakes. There are many sponge types of fat less cakes. The Chinese fat-less cake is usually the steamed sponge type. I suppose I will try to make something that I like. Since I like pumpkin and ginger soup (zero points), I shall try the same for the muffins.
For this recipe, I made my own pumpkin purée.
I now make pumpkin purée when I bake something in the oven. This way, I save on energy.
Here is the recipe for the Puffins – Pumpkin Muffins
Makes: 12
Difficulty: easy
Cost : £
Time: 15 min to make, 25 min to bake
Ingredients:
180g Pumpkin puree
120g Castor sugar
200g Self raising flour
1 tsp Baking powder
3 Medium eggs
2 knobs Stem ginger –finely chopped
180g Fresh pumpkin- cut to ½ cm cube
1 tsp Sesame seeds
2 tsp Vanilla essence
You will need:
A 12 hole Muffin tin
12 Muffin cases
Method:
- Heat the oven to Mk 5, 190C.
- Line the muffin tin with the muffin cases.
- Lightly spray the cases with oil to avoid the muffin sticking onto the cases.
- Sieve the flour and the baking powder.
- Tip the pumpkin puree and the sugar in the mixer and cream for a few minutes.
- Add in the eggs, vanilla essence and the flour.
- Mix on low speed until the mixture is thoroughly mixed – about 2 to 3 minutes.
- Add the chopped ginger and the pumpkin cubes. Mix well.
- Put the batter in the muffin cases.
- Sprinkle with sesame seeds.
- Bake for about 25 minutes, until cooked.
- Leave to cool.. and
- Enjoy with a cup of coffee.
