Spotty Pumpkin Cupcakes

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Spotty Pumpkin Cupcakes
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
273
calories
Calories

Nutritional values

1 muffin contains
(Percentage of daily recommendation)
Calorie273 kcal(13 %)
Protein3.86 g(4 %)
Fat12.35 g(11 %)
Carbohydrates38.83 g(26 %)
Sugar added12.57 g(50 %)
Roughage0.33 g(1 %)
Vitamin A50.62 mg(6,328 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.46 mg(4 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.22 mg(19 %)
Vitamin B₆0.02 mg(1 %)
Folate55.79 μg(19 %)
Pantothenic acid0.16 mg(3 %)
Biotin0.46 μg(1 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C3 mg(3 %)
Potassium71.59 mg(2 %)
Calcium131.07 mg(13 %)
Magnesium14.12 mg(5 %)
Iron1.55 mg(10 %)
Iodine7.34 μg(4 %)
Zinc0.31 mg(4 %)
Saturated fatty acids2.56 g
Cholesterol15.6 mg

Ingredients

for
12
Ingredients
1 large egg
½ cup sunflower oil
½ cup milk
2 ½ cups self-rising flour (sifted)
1 teaspoon Baking powder
¾ cup superfine caster sugar
1 cup Butternut squash (peeled and grated)
½ cup Chocolate chip
How healthy are the main ingredients?
Butternut squashegg
Product recommendation
Suggested variation; butternut squash works really well with orange - try adding 1 tbsp grated orange zest to the muffin mixture. Alternatively, replace the chocolate chips with 100 g orange flavoured chocolate cut into chunks.

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and line a 12-hole muffin tin with paper cases.
2.
Beat the egg in a jug with the oil and milk until well mixed.
3.
Mix the flour, baking powder, sugar, grated squash and chocolate chips in a bowl, then pour in the egg mixture and stir just enough to combine.
4.
Divide the mixture between the moulds, then bake in the oven for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool.