Ingredients
2 cups Gluten free self-raising flour
1 cup diced and roasted pumpkin or grated carrot
3⁄4 cup crumbled cheese (feta, vegan)
1 tsp Garlic, crushed
Salt and pepper to taste (optional)
2 eggs
3⁄4 milk (almond, lactose free, coconut, rice)
4 tablespoons Olive oil
Method
1. Preheat oven to 180C. Line 12 hole muffin-tray with paper cases or use silicon moulds.
2. Sift flour into large mixing bowl. Add Pumpkin/Carrot, garlic and cheese. Combine
ingredients lightly and make a well in the centre.
3. In another medium sized bowl, whisk eggs, milk, oil and optional salt and pepper.
4. Pour liquid mixture into well of flour mix. With a fork stir until there is no dry flour in the batter and all ingredients are combined.
5. Spoon the mixture into the prepared cases or moulds.
6. Bake for 35 minutes or until muffins are golden and spring back with light touch. Cool for 5 minutes before transferring to a wire rack to completely cool.
Note: Other vegetables can be used such as capsicum, tomato, zucchini, corn, sliced mushrooms, green beans, onion sweet potato or celery.
Serves – 12 large or 24 small
Nutritional Values are approximal only based on larger muffins
Calories 150 Cal
Carbohydrates 20g
Protein 5g
Fat 5.8g
Calcium 60g
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