SAVOURY PUMPKIN MUFFINS
1 cup (250mL) FODMAPPED Roasted Pumpkin + a Hint of Sage Soup
3 cups gluten free self-raising flour
1/2 tsp celery salt
1 tsp gluten free baking powder
1/2 tsp smoked paprika
1/2 cup stuffed green green olives, chopped
2 tbsp olive oil
1 – 1 1/2 cups sparkling mineral water
Dried polenta to line tin
Sunflower seeds to garnish
Preheat oven to 170C.
Grease muffin tins and sprinkle lightly with dried polenta to coat all sides.
In a large mixing bowl combine the flour, celery salt, baking powder, smoked paprika and olives. Mix well.
In a jug whisk together the eggs, olive oil and FODMAPPED Roasted Pumpkin + a Hint of Sage Soup until well combined.
Make a well in the centre of the dry ingredients and pour in the pumpkin soup mixture. Combine, gradually adding the mineral water until mixture is a soft dropping consistency.
Spoon the mixture into the prepared muffins tins, filling about three quarters full. Sprinkle surface with sunflower seeds.
Bake muffins for 18-20 minutes until lightly golden.
Cool on a wire rack and serve warm with soup or salad.
Muffins are delicious spread with lactose free cream cheese.
Stuffed olives maybe replaced with chopped semi-dried tomatoes, cubed chorizo sausage or goats cheese.
This recipe can also be made into two small loaves (12 x 7cm).