Pumpkin & Prune Muffins

by | Oct 28, 2013 | Recipes

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.

Enjoy!

Recipe from”Vegetarian Cooking” by Jo Anne Calabria (Murdoch Books).

Lemon, Feta & Rosemary Buckwheat Muffins

by | Oct 2, 2013 | Recipes

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

Makes 6:

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!