Pumpkin, Chocolate and Cheddar Muffins
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 20 min |
30 min |
50 min |
16
|
Ingredients
|
2 tsp
|
Baking powder
|
|
1 tsp
|
Baking soda
|
|
2/3 cup packed
|
Brown sugar
|
|
1/2 cup, shredded
|
Cheddar cheese
|
|
1/3 cup
|
Dark chocolate chips
|
|
2 medium egg
|
Egg
|
|
2/3 cup
|
Partly skimmed milk, 1% M.F.
|
|
1 cup
|
Pumpkin purée, canned
|
|
1 cup
|
Quick oats, gluten free, dry
|
|
1/2 tsp
|
Vanilla extract, pure
|
|
1/4 cup
|
Vegetable oil
|
|
1 cup
|
Wheat bran, dry
|
|
1 1/2 cup
|
All-purpose white flour
|
Instructions
Preheat oven to 350 °F (180 °C).
In a bowl, using an electric mixer, beat the eggs with the brown sugar.
Add oil, pumpkin purée, milk and vanilla extract.
In a large bowl, mix remaining ingredients and make a well in the centre.
Pour liquid ingredients into the well and mix just until combined.
Divide batter into a muffin pan, using paper muffin cups.
Bake in oven for 25–30 minutes or until a toothpick inserted in centre comes out clean.
Nutrition Facts
Per Portion
Calories
206
Calories from fat
72
Calories from saturated fat
24.3
Total Fat
8.0 g
Saturated Fat
2.7 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.2 g
Monounsaturated Fat
2.2 g
Cholesterol
25.8 mg
Sodium
182 mg
Potassium
177 mg
Total Carbohydrate
28.4 g
Dietary Fiber
3.5 g
Sugars
11.8 g
Protein
5.1 g
Dietary servings
Per Portion
Energy sources
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
