Helly Shelley Muffins

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Hello Gorgeous 🙂 It’s so beautiful in the autumn, isn’t it? Colorful, sunny and rich! There is no autumn without pumpkin 🙂

Treat small and big naughty people with this pumpkin temptation. Tested! It was liked by all pumpkin lovers.

Ingredients for 12 pcs. Muffins
500 g raw pumpkin (peeled and cleaned of seeds)
50 g walnuts
120 g dates (pitted)
1 tsp cinnamon
25 g coconut shavings
1 egg
1 tsp soda
25 g olive oil
200 g einkorn flour
50 g raisins

Preparation
Place the pumpkin in a food processor with an S-shaped knife until finely ground. Add the walnuts, dates, cinnamon, baking soda, olive oil and egg and grind to a homogeneous mixture.

Pour into a bowl and add the flour, mix with a fork. Add the raisins and mix again by hand (with a fork). The mixture is thick and sticky (not the typical cake mix). Spoon into muffin tins.
Bake in a preheated 170 degree oven, bottom and top heating, for about 40 minutes or until the wooden stick comes out dry. Even fully baked muffins stay slightly moist because of the pumpkin 🙂 They bring the spirit of autumn and warm coziness 🙂

Approximate nutritional value for the whole according to cronometer.com
Kcal 2075
Protein: 53.6 g
Carbohydrates: 315.8 g
Fat: 84.4 g

Approximate nutritional value for 1 muffin according to cronometer.com
Kcal 173
Protein: 4.5 g
Carbohydrates: 26.3 g
Fat: 7 g

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