gluten-free option, egg-free option
Makes 12 delightful muffins
1 1/2 cups wholemeal self raising flour OR gluten-free self raising flour
1 teaspoon mixed spice
1/3 cup oats OR gluten-free oats
2/3 cup unrefined brown sugar
1 cup cooked mashed pumpkin (this equates to roughly 350g of uncooked pumpkin)
3/4 cup chopped prunes
1 egg, beaten OR egg-replacer
125g butter, melted
Sift the flour and mixed spice into a mixing bowl. Add oats and sugar and mix together. Make a well in the middle of the bowl and pour in the egg, pumpkin, prunes and butter. Using a large metal spoon, stir quickly until the ingredients are mixed.
Drop spoonfuls of mixture into muffin cases, filling each case two thirds full. Bake at 200*c for 20mins or until the muffins are golden, well risen and cooked through. Leave to stand for 1 minute before putting them onto a wire cooling rack.
Recipe from”Vegetarian Cooking” by Jo Anne Calabria (Murdoch Books).
gluten-free, wheat-free, egg-free option
These tasty savoury muffins are ideal for pack-ups or as a great accompaniment for soup. The recipe was published in The Guardian ‘Cook’ supplement, 31/08/2013 and was supplied to The Guardian by www.hemsleyandhemsley.com
300g butternut squash
70g buckwheat flour
1 tbsp arrowroot
1 tsp bicarbonate of soda or baking powder
1/2 tsp sea salt
2 tbsp chopped fresh rosemary
2 tsp garlic powder
Zest of 2 lemons
1 egg, lightly beaten, OR egg replacer
1 tbsp butter
1/2 tsp black pepper
3 chopped spring onions
20g pumpkin seeds
100g diced feta
Preheat the oven to 180*C/350F/gas mark 4. Dice the butternut squash and gently roast until soft. Allow the squash to cool slightly then place in a food processor with all the ingredients except the spring onions, pumpkin seeds and feta and blend until smooth. Stir in the spring onions and half the feta. Pop the mixture into muffin cases then decorate the muffins with the remaining feta and pumpkin seeds. Bake for 35-40mins. Allow to cool and enjoy!