Pumpkin Feta Muffins
A little more ingredients and effort than my usual recipes, but I froze them ready for breaky or lunch!
100g ground almonds (1 cup)
100g rice flour (3/4 cup)
70g buckwheat or quinoa flour (1/2 cup)
30g tapioca/arrowroot flour (1/4 cup)
1tsp baking powder
1tsp bicarbonate of soda
1tsp sea salt
1 tsp cumin
freshly ground black pepper to taste
A bunch of chosen mixed herbs (fresh or dried) - rosemary, thyme, sage, parsley
½ lemon, zest
240g roasted then mashed pumpkin (1 cup)
80g olive oil (1/3 cup)
120ml plus as needed almond milk (1/2 cup+) or broth
2tsp apple cider vinegar
Preheat the oven to 160°C
Prepare 12 hole cupcakes, or 8 large ones.
In a large bowl mix together ground almonds, rice flour, quinoa flour, tapioca/arrowroot flour, baking powder, bicarbonate of soda, sea salt and black pepper, cumin, coriander and set aside.
Pick and finely chop the rosemary, pick the thyme off the swigs and add together with the lemon zest to the dry mix until combined.
In another bowl mix mashed pumpkin, olive oil, almond/coconut milk and apple cider vinegar.
Add the wet mix to the dry mix and mix until well combined. You should have thick muffin consistency. Add extra milk as needed or I added some broth too.
Spoon the mixture evenly into your prepared cases and spoon some tomato relish into the middle of the muffin, make a tiny well on the top of your muffins fro this.
Bake for about 50 minutes or until a knife or stick comes out clean.
Leave to cool
Enjoy warm or cold with relish !
Optional mix ins: I used feta, sun dried tomatoes, parsley and I also caramelised some onions to put on the base of the muffins - great little flavour option or extra add in.