75g Rice flour
55g Almond flour
¼ tsp Baking power
¼ tsp Bicarbonate of soda
2 tsp Ground cinnamon
110g Runny honey
4 Egg whites
1½ tbsp Rapeseed oil
1 Orange zest
200g Raw pumpkin or butternut squash finely grated
2tbps Raw Cacao (Optional)
Preheat your oven to 180C.
Line 2, 12-hole min muffin tin with mini paper cases.Peel and great finely your pumpkin.
Put the eggs whites, honey and oil in your food processor and blitz until smooth and thickened.Sift the flours, baking powder, bicarbonate of soda, salt, cinnamon and cocoa if using.
Gradually stir the egg white mixture into the dry ingredients in a bowl, then add the pumpkin and orange zest and mix thoroughly with a wooden spoon.
Pour the mixture into the muffin cases. Fill each case just over halfway.
Bake in the heated oven for 15 min and check. Transfer the muffins to a wire rack and leave to cool completely. They can be kept for 3 days in an airtight container.
For a Halloween look, decorate your muffins with spider webs made out of Greek yogurt: just put 2tbps of yogurt into a piping bag and use a very thin nozzle to make thin lines resembling cob webs.
Butternut Squash contains VITAMIN C that supports the immune system, βCAROTENE a powerful antioxidant and POTASSIUM to help maintain healthy blood pressure. Our bodies can produce VITAMIN A fromβCAROTENE to support vision.
Eggs contain PROTEIN to help your body heal and grow. Additionally, eggs contain vitamin A that supports vision and healthy skin as well as riboflavin that promotes normal growth and vitamin B12that supports red blood cell health.
Honey is quite high in fructose and glucose (sugar) so consume in moderation.
Rapeseed oil is LOW in SATURATED FAT and HIGH in omega-6 essential fatty acids.
Almonds are high in fibre and vegetarian protein and a good source of dairy-free CALCIUM for healthy teeth and bones.
Cinnamon is a great natural way to regulate your blood sugar as this spice can help increase insulin sensitivity.
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