Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Pumpkin Nut Muffins
- Ingredients
- 4 ozs Pumpkin
- 7 ozs large Organic orange
- 1 oz Hazelnuts
- 1 egg
- 3 Tbsps cane sugar
- 5 Tbsps Canola oil
- 4 Tbsps Yogurt (low-fat)
- 5 ozs Pastry flour (1050 type)
- 1 ½ tsps Baking powder
- 1 pinch salt
- 1 pinch cinnamon
Grate pumpkin finely.
Rinse orange in hot water, wipe dry and finely grate the peel. Cut the orange in half and squeeze.
Chop hazelnuts finely in a mini food processor.
Add egg to a mixing bowl and stir briefly with a hand mixer. Add granulated sugar, canola oil, yogurt, 1/2 cup of orange juice, and orange peel while mixing.
Mix flour, baking powder, 1 pinch of salt and cinnamon in a bowl. Add to egg mixture and stir everything only until the ingredients have combined. Finally, fold in the grated pumpkin and chopped hazelnuts.
Set 6 baking cups in a muffin tin (6-well) and fill with the batter. Bake in preheated oven on the middle rack at 400°F/convection 350°F for 25-30 minutes.
Remove muffin tin from oven and let cool slightly. Then remove muffins from the tin and allow to cool completely on a wire rack for about 40 minutes before serving .
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 2 g | (7 %) |
Healthy, because
Pumpkin contains the seconday plant substance beta-carotene, an antixodiant which helps support healthy vision, skin and defenses.
Even smarter
Leftover muffins keep fresh for at least 3 days in a box in the refrigerator. You can also freeze them; just take them out of the refrigerator 3-4 hours before serving to let them defrost.