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Serving-size is also a significant component of your diet. You should compare the exact sum of that food that you normally eat into the serving size recorded on the tag. Eating huge parts or parts may result in fat gain.

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How to make Spicy pumpkin and herb dampers

Yield = 12
Prep time: 0:20
Cook time: 0:25
Total time: 0:45

Ingredients

  • Olive oil cooking spray
  • 2 cups self-raising flour
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 2 green onions, thinly sliced
  • 2 teaspoons fresh thyme leaves
  • 1 long red chilli, deseeded, thinly sliced
  • 1 1/4 cups mashed pumpkin (see note)
  • 30g rice bran oil spread, melted, cooled
  • 1 egg, lightly beaten
  • 2 tablespoons reduced-fat milk

Method

  • Step 1 Preheat oven to 190C/170C fan-forced. Spray a 12-hole, 1/3 cup-capacity muffin pan with oil.
  • Step 2 Place flour, parsley, onion, thyme and chilli in a bowl. Stir to combine. Make a well in the centre. Add pumpkin, spread, egg and milk. Stir to combine (do not over-mix).
  • Step 3 Divide mixture between muffin holes. Spray tops with oil. Bake for 20 to 25 minutes or until a skewer inserted in the centre of 1 damper comes out clean. Stand in pan for 5 minutes.