Copyright John Paul Urizar
www.johnpaulurizar.com.au
For breakfast or morning tea these muffins are not too sweet but should be sweet enough to satisfy a young palate. This recipe makes 6 large muffins. If you wanted to make them smaller they could easily be frozen.
These muffins are not suitable for anyone with a nut allergy.
Pre heat the oven to 180C
Cut the pumpkin into small pieces and steam for 15 minutes until cooked through.
In a food processor blend the pumpkin, grapeseed oil, cashew butter and maple syrup until smooth. Combine the salt, baking powder, spices and flour together in a bowl. Fold in the wet ingredients until just combined. Transfer into well greased muffin tins and cook for 20 - 25 minutes.
Note : Cashew butter is available from health food stores and supermarkets. Once opened it should be stored in the refrigerator.
Makes 6 servings
| Prep Time: | 25 mins |
| Cooking Time: | 25 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Breakfast, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1428 kj |
| Calories | 341 kcal |
| Fat | 16.6 g |
| Saturated Fat | 2.2 g |
| Total Carbohydrate | 42.4 g |
| Total Protein | 9.7 g |
| Fibre | 4.2 g |
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