Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 100.8
- Total Fat: 4.2 g
- Cholesterol: 22.2 mg
- Sodium: 18.6 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.7 g
- Protein: 2.9 g
View full nutritional breakdown of Breakfast Muffins with Pumpkin and Seeds calories by ingredient
Breakfast Muffins with Pumpkin and Seeds
Submitted by: EX-PRESSONumber of Servings: 22
Ingredients
-
3 eggs
20 gramm vanilla sugar
100 g golden sirup
400 g butternut squash
50 g oil
50 gramm fresh spelt
100 gramm flour
Baking powder
35 gramm sunflower seed
35 gramm pumpkin seeds
20 gramm hemp powder
Tips
freezable
Directions
clean the pumpkin and cook until soft. In a food processor smooth them to a paste.
Roast the sunflower seeds and the pumpkin seeds in a pan without fat. crash them.
Beat 3 eggs with 20 gramm vanilla sugar and a pinch of salt until white.
add the oil, the golden siroup and the squash. mix the spelt, baking powder and the flour.
add the seeds and the protein hemp powder.
bake at 175 degrees C around 20 minutes
Serving Size: makes 22 small muffins
Number of Servings: 22
Recipe submitted by SparkPeople user EX-PRESSO.
Roast the sunflower seeds and the pumpkin seeds in a pan without fat. crash them.
Beat 3 eggs with 20 gramm vanilla sugar and a pinch of salt until white.
add the oil, the golden siroup and the squash. mix the spelt, baking powder and the flour.
add the seeds and the protein hemp powder.
bake at 175 degrees C around 20 minutes
Serving Size: makes 22 small muffins
Number of Servings: 22
Recipe submitted by SparkPeople user EX-PRESSO.
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