Lactofree Pumpkin Muffins

Name: Lactofree Pumpkin Muffins
Ingredients: Small Knob Spreadable; 100 g light brown sugar; 225 g pumpkins (Puréed); 1 cup golden syrup; 2 egg whites; 170 g plain flour; 50 g polenta; 1 tsp cinnamon; 1 tsp nutmeg; 1 tsp bicarbonate of soda

Add a tasty twist to your next batch of muffins with the flavour of pumpkin. Use our easy-to-follow recipe to mix savoury and sweet with delicious results.

https://arlauk.cmsstage.com/recipes/lactofree-pumpkin-muffins/

Instructions

Step 1

Preheat oven to 200ºC/Gas Mark 6.

Step 2

Use a paper towel to grease the muffin tray with Lactofree® spreadable.

Step 3

In a large bowl mix together the brown sugar, golden syrup, pumpkin and egg whites. Stir them all together with a wooden spoon until well mixed.

Step 4

In another bowl mix together the flour, polenta, cinnamon, nutmeg and bicarbonate of soda.

Step 5

Add the wet ingredients to the dry. Use a tablespoon to mix the ingredients gently. This will make sure your mixture stays light.

Step 6

Use a teaspoon to divide the mixture equally into the muffin tray. Bake the muffins for 20-25 minutes.

Step 7

Leave the muffins in the tray until they are cool, and then turn out.

Step 8

Decorate with Halloween themed icing.

Enjoy!

Ingredients

Small Knob Spreadable
Light brown sugar	100 g
Pumpkins (Puréed)	225 g
Golden syrup	1 cup
Egg whites	2
Plain flour	170 g
Polenta	50 g
Cinnamon	1 tsp
Nutmeg	1 tsp
Bicarbonate of soda	1 tsp

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