Pumpkin muffins

• 250g Loprofin Mix  
• 1 tsp bicarbonate of soda 
• 1 tsp ground turmeric 
• 110g butter, melted  
• 2 tsp Loprofin Egg Replacer
• 1 tsp dried herbs   
• 150g pumpkin puree  
• 200ml Loprofin Drink/ or Sno-Pro
• 2 tsp lemon juice 
• Season with salt and pepper 
• 50g black olives 
• 100g Low protein cheese
• 100g fried mushrooms 

1. In a jug, mix the pumkin puree, Sno-Pro, lemon juice and melted butter. 
2. In a bowl, place the Loprofin Mix, Loprofin Egg Replacer, salt, ground turmeric and bicarbonate of soda before whisking together using a wire whisk.
3. Stir in the pumpkin mixture from the jug - stir to combine.
4. Add in the olives, mushrooms, and half the cheese (don’t over mix at this stage).
5. Divide the mixture, in between the 12 muffins and sprinkle over the rest of the cheese.
6. Bake at 180oc for 10/15 minutes - the top should be golden when baked and will spring back when you press you finger on top.
7. Allow to muffins to cool in the tin for 15 minutes before transferring to a wire rack to cool.

Chef tips

• This recipe uses pumpkin from a tin for this recipe - be careful as there are 2 types, a pie filling version which has spices added and a cooked pumpkin version which is a puree. 
• If you want to use fresh pumpkin, chop the pumpkin into slices and steam until soft mash. Allow to cool before using in the recipe. 
• You can add 75g of grated courgettes and carrot to this recipe. 
• Slice the muffins to use them in sandwiches or toast for breakfast. 
• You can freeze these muffins 3 months - slice before freezing.
• You can add other spices to this loaf including ground paprika, cumin, chilli powder.