Savoury Pumpkin Muffins

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Rating: 2
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Savoury Pumpkin Muffins

Votes: 1
Rating: 2
You:
Rate this recipe!

Print Recipe
Prep Time: 10minutes

Cook Time: 20minutes

Servings: Unit of measure:
Ingredients
  • 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
Ingredients
  • 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
Instructions
  1. Preheat oven to 170C.
  2. Grease muffin tins and sprinkle lightly with dried polenta to coat all sides
  3. In a large mixing bowl combine the Flour, celery salt, baking powder, smoked paprika and olives. Mix well.
  4. Whisk together the eggs, olive oil and FODMAPPED Roasted Pumpkin soup until well combined.
  5. 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.
  6. Spoon the mixture into the prepared muffin tins filling to about ¾ full. Sprinkle surface with sunflower seeds.
  7. Bake muffins in the pre-heated oven 170c for 18 -20 minutes until lightly golden.
    start timer
  8. Cool on a wire rack and serve warm with soup or salad.
Recipe Notes
Muffins are delicious spread with Lactose-free cream cheese.

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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FODMAPPED Roasted Pumpkin Soup
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