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[Recipe] Low Cholesterol Pumpkin & Ginger Muffins


[Recipe] Low Cholesterol Pumpkin & Ginger Muffins

This delicious recipe is easy to make and yields about 12 muffins, depending on their size. Remember all things are better when enjoyed in moderation.

[Recipe] Low Cholesterol Pumpkin & Ginger Muffins


  • 60ml Canola oil
  • 150 Self-raising flour
  • 160g Wholemeal flour
  • 1 tsp Baking powder
  • ½ tsp Bicarbonate of soda
  • 1½ tsp ground Ginger
  • 2 eggs
  • 100ml low fat natural yogurt or soya alternative
  • 275ml skimmed Milk
  • 250g cooked Pumpkin
  • 25g Pumpkin seeds
  • 1 tbsp honey


  1. Preheat the oven to 200℃ or 180℃ Fan.
  2. Line your muffin pan either with muffin cases or lightly spray with cooking spray.
  3. In a large mixing bowl, sieve the self-raising flour, wholemeal flour, baking powder and bicarbonate of soda. Combine with a fork.
  4. Stir in the ginger.
  5. In a separate mixing bowl, add the eggs, yogurt, milk, honey and oil. Combine well.
  6. Pour the egg mixture into the flour mixture. Gently fold dough until combined.
  7. Stir in the cooked pumpkin. Do not over mix.
  8. Spoon the mixture into your prepared muffin pan.
  9. Sprinkle with pumpkin seeds.
  10. Place in oven to bake for 20-25 minutes or until a skewer comes out clean.
  11. These muffins can be enjoyed either hot or cold.
  12. Enjoy!

Source: Heart Health UK

Louise Pyper[Recipe] Low Cholesterol Pumpkin & Ginger Muffins

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Join the conversation
  • jyoti - Jul 25, 2016

    what can i use for egg replacement,kindly advice
    kind regards
    god bless take care be healthy and happy

  • Louise Pyper - Jul 25, 2016

    Good afternoon Jyoti.
    Thank you for your question. The best egg replacement to use, in my opinion, is a mix of water, oil and baking powder. The recipe is as follow – 1 egg = 2tbsp Water + 1tbsp Oil + 2tsp Baking powder.

    Let us know how it turns out.

    Blessings to you too!

    Kind Regards

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