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Gluten-free pumpkin & feta muffins

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.

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Gluten-free pumpkin & feta muffins

Makes 6 jumbo muffins

Ingredients

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

3 eggs

175ml milk

2 tsp baking powder

1tsp cayenne pepper

Directions

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.

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Food likes & dislikes

This post may explain some of my future recipe posts…

So, other than being a vegetarian I’m not particularly fussy about food. I am however, not a huge fan of onions so I rarely use them in my cooking – I’ve been know to be reduced to tears just being within the vicinity of sautéing onions! If any of my recipe posts look like they need an onion or two, go ahead and throw them in.

I absolutely love mushrooms and if possible would eat them everyday. I tend to cook mushroom risotto pretty often, thought it’s not a dish I would necessarily order at a restaurant as my own creation is pretty tasty.

My real addiction is chillies – they tend to go into everything, even the most unlikely dishes! To ensure that I’m never left short there’s always a jar of these red hotties in my freezer.

A bowl full of hotties

Time to think about my first recipe post…

Ciao for now