Gluten, Dairy and Nut Free Pumpkin Muffins aka Savoury Muffins
My Kids love to eat muffins, usually of the sweet variety, but I wanted to try and get more nutrition into their snacks so I thought...why not try a savoury muffin. If i'd called these pumpkin muffins, neither of them would have touched them. Needless to say, they were a hit. It's all in the marketing.. ha ha.
So here is the recipe.. Feel free to modify it according to any additional dietary needs, but they worked well. I'd recommend just reheat slightly before eating if they don't all get consumed on the first day to return their freshness but otherwise they were great.
3/4 Cup Tapioca Flour
1 cup pureed pumpkin
1 1/2 cups gf flour
1/2 cup buckwheat flakes
1/2 cup coconut oil
1/2 cup maple syrup / rice syrup or a combination of the two
1/2 tsp vanilla essence
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp ginger
1 tbsp baking soda
Whisk oil and syrup together then add eggs, spices, pureed pumpkin, and then milk. Whisk well
Then add buckwheat flakes, flours, and mix together
Pour into a greased muffin tray. Cook for 18-20 min at 180deg.
I have not tried egg free, but I am sure an egg replacer would work well.
- Jenny Trezise