These little cuties are delicious and they are going to make your life better. Seriously. In the midst of a madly busy week, they make an amazing snack, breakfast on the run or as part of a packed lunch. Wholesome, rich and filling, they are everything you need from a good snack. Super kid friendly too. Because the recipe is gluten, grain and sugar free, you can feel pretty great about this little bit of convenience in your life.
I've used cubes of roast pumpkin as the filling but feel free to play around with using other vegetables.
It's madly stormy this week in Auckland. We are truly in the business part of Winter. I'm feeling surprisingly ok about the wet and cold weather. Hopefully that feeling continues! Have a wonderful day. Kelly x
Gluten free savoury muffins w/ roast pumpkin & rosemary
5 free range eggs – lightly beaten
¼ cup melted coconut oil
2 finely diced garlic cloves
1 ¾ cups almond meal
1 heaped tsp. gluten free baking powder.
1 cup grated tasty / cheddar cheese
2 tsp thyme leaves
1 Tbsp finely chopped rosemary leaves (or more if you like)
roughly 1 1/2 cups cubed and roasted pumpkin or squash (at room temp)
Salt and cracked pepper to season.
Preheat oven to 165 degrees Celsius.
Combine all ingredients except the pumpkin in a large bowl. Mix until completely combined. Season generously with salt and pepper.
Stir through the pumpkin carefully so it doesn't break up through the batter
Spoon the mixture into the greased or lined holes of a 12-hole muffin tin.
Bake for 20 – 30 mins until golden and lightly firm to the touch
Wait until cool before removing from tin.
Will keep in the fridge for up to five days.