Pumpkin Muffin

Ingredients

• 90 g Pumkin, cooked and pureed
• 1 3/4 tbsp Low-fat Greek yogurt
• 5/8 tbsp Melted coconut oil
• 60 g Whole-wheat flour
• 90 g All purpose flour, sifted
• 5/8 pcs Large egg
• 5/8 tsp Cinnamon, ground
• 5/8 tsp Baking soda
• 5/8 pinch Salt

Method

1. Place rack in upper third of oven and preheat oven to 180°C.
2. Line a 12-cup muffin tin with paper or foil liners.
3. Add pumpkin purée in a large bowl and whisk in the egg, then the yoghurt and oil.
4. Sprinkle the baking soda and salt over the top, then stir until combined.
5. Gently stir in the flours until barely combined.
6. Scoop the mixture into the prepared muffin tins, filling them nearly to the top.
7. Bake for 20-22 minutes, until a toothpick inserted in the centre comes out clean and the muffins spring back lightly when tapped in the centre.