How to eat a Puffin!

Important notice: No puffins were harmed in this exercise.

If you are wondering what am I up to …, wonder no more.

I am just trying to get your attention, so that you will be intrigue enough to read my post.

I am making a fat-less muffin since I am a weight-watcher and have reached gold. I am maintaining it for more than 6 month now.

I have been racking my brains and thinking about how to make fat-less cakes. There are many sponge types of fat less cakes. The Chinese fat-less cake is usually the steamed sponge type. I suppose I will try to make something that I like. Since I like pumpkin and ginger soup (zero points), I shall try the same for the muffins.

For this recipe, I made my own pumpkin purée.

I now make pumpkin purée when I bake something in the oven. This way, I save on energy.

Here is the recipe for the Puffins – Pumpkin Muffins

Makes:         12
Difficulty:   easy
Cost :            £
Time:            15 min to make, 25 min to bake

Ingredients: 

180g   Pumpkin puree
120g   Castor sugar
200g   Self raising flour
1 tsp    Baking powder
3           Medium eggs
2           knobs Stem ginger –finely chopped
180g   Fresh pumpkin- cut to ½ cm cube
1 tsp    Sesame seeds
2 tsp     Vanilla essence
You will need:

A 12 hole Muffin tin
12 Muffin cases

Method:

1. Heat the oven to Mk 5, 190C.
2. Line the muffin tin with the muffin cases.
3. Lightly spray the cases with oil to avoid the muffin sticking onto the cases.
4. Sieve the flour and the baking powder.
5. Tip the pumpkin puree and the sugar in the mixer and cream for a few minutes.
6. Add in the eggs, vanilla essence and the flour.
7. Mix on low speed until the mixture is thoroughly mixed – about 2 to 3 minutes.
8. Add the chopped ginger and the pumpkin cubes. Mix well.
9. Put the batter in the muffin cases.
10. Sprinkle with sesame seeds.
11. Bake for about 25 minutes, until cooked.
12. Leave to cool.. and
13. Enjoy with a cup of coffee.