With the new year’s health regime underway I decided to try my hand at savoury muffins instead of buying those oh so delicious sweet muffins readily available at any cafe. I will confess here that I’m no baker, and yes, making muffins to me is baking (I have never baked a cake…); the most my oven gets used for is pasta bakes, roast veggies and pizzas.
So after trawling the internet in search of inspiration, I came across one from martha goes green that didn’t send me running to the bakers to sample their wares! I adapted the recipe to be gluten-free and made a few minor modifications to suit my needs, and the end result tasted pretty good if I do say so myself. I’ll definitely be ‘baking’ again.
For a healthy lunch, serve with a broad bean, asparagus and quinoa salad.
Gluten-free pumpkin & feta muffins
Makes 6 jumbo muffins
300g diced pumpkin
2 tbsp oil
50g diced feta
40g baby spinach
1/4 cup chopped parsley
30g sunflower seeds
20g grated parmesan
3 tsp whole grain mustard
2 cups gluten-free plain flour
2 tsp baking powder
1tsp cayenne pepper
1. Toss pumpkin in olive oil, salt and pepper and then bake in an oven preheated to 200°C. Bake for 25 minutes until soft and then transfer to a large mixing bowl.
2. To the mixing bowl add: feta, spinach, parsley, sunflower seeds, parmesan and mustard and combine with the pumpkin.
3. Beat the eggs with the milk and add to the pumpkin mixture.
4. Sift the flour, baking powder and cayenne into the mixture, and add salt and pepper.
5. Fold the mixture to combine all the ingredients.
6. Spoon the mixture into a greased muffin tray.
7. Bake for 25-30 minutes at 200°C.
8. Turn out onto a wire rack to cool.