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Prep Time:10minutes
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Cook Time:20minutes
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| Servings: | Unit of measure: |
- 1 cup (250mL) FODMAPPED Roasted Pumpkin + Hint of Sage Soup pack = 2 cups
- 3 cups Gluten Free Self-Raising Flour
- ½ tsp Celery Salt
- 1 tsp Gluten Free Baking Powder
- ½ tsp Smoked Paprika
- ½ cup Stuffed Green Olives chopped
- 2 tbsp Olive Oil
- 1 – 1 ½ cups Sparkling Mineral Water
- 2 Eggs
- Dried Polenta to line tin
- Sunflower Seeds to garnish
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Ingredients
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- 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.
- Whisk together the eggs, olive oil and FODMAPPED Roasted Pumpkin 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 muffin tins filling to about ¾ full. Sprinkle surface with sunflower seeds.
- Bake muffins in the pre-heated oven 170c for 18 -20 minutes until lightly golden.
start timer - Cool on a wire rack and serve warm with soup or salad.
Stuffed olives maybe replaced with chopped semi-dried tomatoes, cubed chorizo sausage, goats cheese.
This recipe can be also made into two small loaves 12 x 7cm.
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