These mini muffins are healthier than a regular muffin because I used:
- Whole wheat flour
- One medium low-calorie anti-oxidant rich zucchini
- Organic agave syrup to substitute part of the sugar
- Organic plain yoghurt to substitute part of the vegetable oil
Ingredients (makes 24 mini muffins):
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp pumpkin spice mix
- 2 tbsp sugar
- 2 tsp agave syrup
- 1 egg
- 1/2 cup plain yoghurt
- 2 tbsp vegetable oil
- 1 medium zucchini - peeled and grated
- 1/2 cup pumpkin puree - I used the organic canned pumpkin variety but you are welcome to cook your own
- 2 tsp diced dried plums - my new obsession
- 2 tsp mini dark chocolate chips
Preparation:
- In a bowl, mix together all the dry ingredients - flour, baking powder, sugar and pumpkin spice mix
- Beat the egg, then add the yoghurt, pumpkin puree, agave syrup and vegetable oil. Stir well.
- Add the wet ingredients to the dry mixture, stirring until moistened
- Add the dried plums and mini chocolate chips to the muffin mixture
- Spoon the batter into the muffin cups - I like to fill the cups well as it results in a nice crispy top
- Bake for ~ 25 minutes
What are your favorite pumpkin treats?
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