Health benefits
Eggs: enhance immunity, protect eyes and improve vision
Ingredients
Pumpkin (net weight) ( 100g ) | Whole wheat flour ( 150g ) |
Corn starch ( 30g ) | Eggs ( 2 ) |
Milk ( 100ml ) | Sugar substitute ( 10g ) |
Coconut oil ( 20g ) | Almond slices ( 15g ) |
It’s so delicious and low in calories that you can turn around in circles How to make Pumpkin Whole Wheat Muffin Cake
1.Prepare the above ingredients
2.Peel and slice the pumpkin, steam it, and mash it into a puree
Pour the pumpkin puree, eggs, milk, sugar substitute, and coconut oil into a food processor and mix well
3.Sift in whole wheat flour, corn starch, and baking powder and stir into Pasty
4.Pour into cake cups separately 8 minutes full, sprinkle almond slices on the surface
5.Preheat the oven and bake at 170 degrees for 25 minutes
6.The texture is soft and glutinous, and the fragrance of coconut is strong.It’s so delicious
7.Low in calories and fat, a cake that you can eat with confidence
Tips
Pumpkin whole wheat muffin cake is still simple and quick to make, stir it, mix it, and put it in the oven..It’s low in calories and fat, and it’s so fragrant with the addition of coconut oil that you can eat it with confidence.
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