Orange & Butternut Pumpkin

Muffins

Orange & Butternut Pumpkin Muffins ~ Low Fat

I know, when we've got 'em around they don't stay long.

In fact Marilyn usually has to hide some from me, for herself, but mind you I usually stash a couple, so it kinda works out.

LOL

Ingredients;

1/2 small butternut pumpkin.

Canola/Olive oil in a spray bottle.

3 oranges.

2/3 c. chopped pitted dates (16 to 18 dates).

2 Tbsp. packed brown sugar.

2 Tbsp. canola oil.

1 Tbsp. pure/organic honey.

1 egg, lightly beaten.

2 egg whites, lightly beaten.

1-1/2 c. semolina flour.

1/2 c. whole-wheat flour.

2 tsp. baking powder.

1 tsp. baking soda.

1/4 tsp. sea salt.

1 tsp. ground cinnamon.

Preheat your oven to 180°C.

Preparation;

Place the pumpkin on a baking sheet and bake for 40 minutes, or until soft.

Allow to cool, cut in half, and scoop out the seeds. (Reserve them for another use if you want).

Scrape 3/4 c. of the cooked pumpkin into a mixing bowl.

Meanwhile, spray a 12-cup capacity non-stick muffin tin with canola/olive oil and set aside.

Grate the oranges to make 2 teaspoons of zest.

Peel the remaining and separate the segments.

Remove all pith (the white stuff).

Cut the outer membrane from the segments.

Chop the segments and add to the cooked pumpkin.

Mix in the orange zest, dates, brown sugar, oil, honey, and the beaten egg and egg whites.

In a separate mixing bowl, combine the semolina flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon.

Pour the pumpkin mixture into the dry ingredients and mix well.

Pour the batter into the prepared muffin cups, filling them about 2/3 full.

Bake for 30 to 35 minutes, or until the tops of the muffins are golden brown and when a skewer (toothpick) inserted into the centre of a muffin comes out clean.

Turn onto a wire rack.

You’ll love these warm or cool.

Number of servings: 12

Low Fat.

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