Lactofree Pumpkin Muffins

Lactofree Pumpkin Muffins

Add a tasty twist to your next batch of muffins with the flavour of pumpkin. Use our easy-to-follow recipe to mix savoury and sweet with delicious results.

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Ingredients

Small Knob Spreadable
100 g Light brown sugar
225 g Pumpkins (Puréed)
1 cup Golden syrup
2 Egg whites
170 g Plain flour
50 g Polenta
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Bicarbonate of soda

Instructions

Step 1

  • Preheat oven to 200ºC/Gas Mark 6.

Step 2

  • Use a paper towel to grease the muffin tray with Lactofree® spreadable.

Step 3

  • In a large bowl mix together the brown sugar, golden syrup, pumpkin and egg whites. Stir them all together with a wooden spoon until well mixed.

Step 4

  • In another bowl mix together the flour, polenta, cinnamon, nutmeg and bicarbonate of soda.

Step 5

  • Add the wet ingredients to the dry. Use a tablespoon to mix the ingredients gently. This will make sure your mixture stays light.

Step 6

  • Use a teaspoon to divide the mixture equally into the muffin tray. Bake the muffins for 20-25 minutes.

Step 7

  • Leave the muffins in the tray until they are cool, and then turn out.

Step 8

  • Decorate with Halloween themed icing.
Enjoy!

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See more
https://www.arlafoods.co.uk/recipes/lactofree-pumpkin-muffins/