sharing recipes from one generation to the next
If I’m ever to enjoy warming winter home cooked food again, I have a small window of opportunity, so I’d best grab the chance and run with it.
Nourishing vegetable soups thick enough to hold a spoon upright need little to help to turn them into a complete meal. Crusty sourdough bread with cheese is our fall back choice but for variety I also make soda breads, savoury muffins and savoury scones.
A large and ridiculously cheap Jap pumpkin inspired me to make these savoury gluten free muffins. We were just about pumpkinned out having had soup, roast, mash, and risotto in quick succession. So I steamed and mashed the remaining wedge, mixed in a bunch of other ingredients and out of the oven came delicious moist and tasty savoury muffins. some we enjoyed with soup almost immediately, the reminder are in the freezer, paired with a batch of soup for a quick and easy meal in the future.
GF Pumpkin, Parmesan and Parsley Muffins
2 cups GF plain flour
1/4 cup psyllium husks
2 teaspoons baking powder
1 cup steamed mashed pumpkin at room temperature
125g butter, melted and cooled
1 cup milk
2 teaspoons dijon mustard
1 cup finely grated tasty cheese
generous grinding of black pepper
4 turns of the nutmeg grater
1/2 cup pumpkin seeds
Preheat the oven to 180C. Prepare muffin tins by lining with 12 paper cases and spraying lightly with oil.
In a large bowl, whisk together, the flour, psyllium husks, baking powder, pepper and nutmeg to thoroughly combine.
In a separate bowl whisk together the mashed pumpkin, eggs and mustard.
Make a well in the dry ingredients, then add the pumpkin mixture, butter and half the milk.
Mix thoroughly, adding extra milk until the mixture has a creamy texture. The amount needed will depend on the moisture content of your pumpkin.
Stir through the cheese.
Divide the mixture between the 12 paper cases.
Lightly press a scattering of pumpkin seeds onto the top of each muffin.
Bake until puffed, golden and firm to the touch, about 30 minutes.