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| Still hot & fresh out of the oven |
I got this recipe off the Diabetic Living website although I adapted it a little because I didn't have all of the ingredients.
2 cups wholemeal plain flour
1/4 cup low GI sugar (or an equivalent sugar substitute)
2 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup pumpkin puree
1/2 cup skim milk
1/2 cup orange juice
2 tablespoons cooking oil
Spray a 12 cup muffin tray with cooking spray & set aside.
Place all the dry ingredients in a medium sized bowl and make a well in the middle.
In another bowl mix the eggs, milk, pumpkin puree, orange juice and cooking oil.
Add the egg mixture to the flour mixture. Stir until just combined. It should appear moist but lumpy.
Divide the batter evenly into the muffin pan.
Bake in a 200C (400F) oven for 15 - 20 minutes or until golden & cooked through.







