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Recipe

Herby pumpkin and quinoa muffins

What’s a soup party without some form of bread? Whip up a batch of these savoury muffins to serve with soup, plus they’re great for taking out and about. Created by Emma Galloway for Taste magazine

Sep 12, 2016 11:38pm
  • 1 hr 10 mins cooking
  • Makes 8
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For more of Emma's recipes visit mydarlinglemonthyme.com, or find Emma on Instagram @mydarlinglemonthyme

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Ingredients

  • 1 cup finely diced pumpkin flesh
  • olive oil
  • 1/2 cup ground almonds
  • 1/3 cup fine polenta
  • 1/2 cup fine brown rice flour
  • 2 tablespoon tapioca flour or gluten-free organic cornflour
  • 2 teaspoon gluten-free baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon dried oregano
  • 1/4 cup cooked, cold quinoa
  • handful soft herbs, such as flat-leaf parsley, coriander and chives, chopped
  • 1/4 cup olive oil
  • 2 large free-range eggs
  • 3/4 cup rice or almond milk

Method

  • 1
    Preheat oven to 200°C. Spread diced pumpkin onto a tray, drizzle with olive oil, season with salt and pepper and roast for 30-35 minutes, turning a few times during cooking, until golden and tender. Remove from the oven and set aside to cool (this can be done 2-3 days in advance and stored in the fridge).
  • 2
    Reduce oven to 180°C. Line an 8-hole, 1/3 cup-capacity muffin tin with paper cases.
  • 3
    Place ground almonds and fine polenta in a bowl and sift in brown rice flour, tapioca flour and baking powder.
  • 4
    Add salt, oregano and pinch of freshly ground black pepper, then whisk to combine. Add cold quinoa, herbs and cooled roasted pumpkin (reserve a little for the tops if you like) and mix.
  • 5
    In another bowl, whisk the 1/4 cup olive oil, eggs and milk together. Pour into flour mixture and stir until just combined.
  • 6
    Spoon mixture evenly into muffin tin, scatter tops with reserved pumpkin, if using, and bake for 25 minutes or until risen, golden and a skewer inserted into the centre comes out clean.
  • 7
    Set aside in tin for 5 minutes, before transferring to a wire rack to cool. The muffins are best eaten on the day of baking, but will keep airtight for 2 days.

Notes

  • This recipe uses leftover cooked quinoa and roasted pumpkin, but you can use any leftover roasted vegetable you have at hand and omit the quinoa if you’re in a hurry. - These muffins are gluten- and dairy-free; if dairy is not a problem for you, though, add a handful of grated cheddar or a crumbling of feta.

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