Emma Galloway
For more of Emma’s recipes visit mydarlinglemonthyme.com, or find Emma on Instagram @mydarlinglemonthyme
Ingredients
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.
Note
- 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.
