Pumpkin Sultana Muffins

Pumpkin Sultana Muffins

prep 15 mins

cook 40 mins

total 55 mins

yield 12 muffins

This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly

· Extra Easy - 1 HEb and 3 syns (per 4 muffins)

· Original/SP - 1 HEb and 3 syns (per 4 muffins)

· Green/Vegetarian - 1 HEb and 3 syns (per 4 muffins)

· WW Smart Points - 2 per muffin

· Gluten Free - ensure all ingredients are gluten free

If not using healthy extra b choice, the muffins are 3 syns each.

Ingredients

· 120g of oats - 3 HEb's

· 1/2 cup (120ml) of pumpkin puree

· 1 tsp of baking powder

· 1/2 tsp of baking soda

· teeny pinch of salt

· 1 tsp of vanilla extract

· 1 tsp of cinnamon

· 1/2 tsp of allspice

· 6 tbs of sukrin:1 (or other sweetener of choice) - 3 syns

· 1/2 cup (120ml) of apple sauce (unsweetened) - 2.5 syns

· 2 large eggs

· 20g of sultanas - 3 syns

· spray oil

Instructions

1. Preheat oven to 180c/350f (gas mark 4)

2. Add the oats to a blender or food processor and keep pulsing the blade until they are nice and fine.

3. Add to a bowl along with the baking powder, baking soda, salt, cinnamon and allspice.

4. In a separate bowl, add the pumpkin puree, sukrin, apple sauce, vanilla and eggs and whisk to combine.

5. Add this into the oat mixture, along with the sultanas and fold till all combined.

6. Line a muffin tray with muffin cases and spray with a little spray oil to grease.

7. Spoon in the mixture.

8. Place in the oven and bake for approx 35-40 mins, a skewer entered into the centre should come out clear.

9. Remove from oven, cover with a clean tea towel and allow to cool (the tea towel trick, helps to keep these nice and moist).