INGREDIENTS:
2 cups self raising flour
1 teaspoon ground mixed spice
1 cup firmly packed dark brown sugar
1 cup cooked and mashed pumpkin
2 eggs, lightly beaten
125g reduced fat margarine, melted
400g can Edgell Chick Peas, drained & “smashed”
1/2 cup chopped dates
METHOD:
1.
Sift flour and spice into a mixing bowl, add sugar stir well to break up any lumps.
2.
Add pumpkin, eggs, butter, Edgell Chick Peas and dates; mix until just combined.
3.
Spoon into greased or paper patty case lined muffin trays. Bake in a preheated oven at 180ºC for 25 minutes.
Serve warm or cold
MAKES: 12
PREPARATION TIME: 20 minutes
COOKING TIME: 25 minutes
TIP: Smashed” chick peas are ones that have been lightly mashed with a fork but left quite chunky for texture. Sultanas or apricot could be substituted for the dates.
High in fibre
High in resistant starch
Nutrition Information Panel:
Nutrient
Per Muffin
Energy
1057kj
Protein
5.7g
Fat - total
7g
- saturated
1.4g
Carbohydrate - total
39g
- sugars
17.3g
Fibre
3.8g
Sodium
277mg
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© 2006, Edgell Australia Pty. Ltd
High
in fibre
