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GF Pumpkin, Parmesan and Parsley Muffins

Pumpkin, Parmesan and Parsley Muffins

Pumpkin, Parmesan and Parsley Muffins

At long last, the humidity has dropped and so have the temperatures. I’d hardly call it cold, but this is what the locals call winter in Brisbane, overnight temperatures around 10C, then glorious clear days with blue skies, sunshine and temperatures in the low 20Cs.

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

3 eggs

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.

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

28 comments on “GF Pumpkin, Parmesan and Parsley Muffins

  1. chefceaser
    July 19, 2016

    Reblogged this on Chef Ceaser.

    Like

  2. Tammi Kale
    July 8, 2016

    So glad I found your posts – and what a gorgeous kitchen you have!!!

    Like

  3. Eha
    June 29, 2016

    Well, from temperatures some 5-8 degrees cooler than yours for some reason I kind’of remember my years in Mermaid Waters and the Northern Rivers . . . 🙂 ! The fan on my heatbank seems to be buzzing day-and-night! Love the look of your muffins with the three ‘p’s : have to do something about that!!! Make a double batch and walk up and down the street at so-called afternoon tea time offering one to all the gardeners . . .

    Like

    • ladyredspecs
      June 30, 2016

      I’m sure your neighbours would welcome your generosity Eha

      Like

      • Eha
        July 1, 2016

        off topic: Sandra – just so your other readers would know : on this early Friday pm, just having received my mail, I am absolutely thrilled it contained ”Loranza’s Pasta’ – what an absolutely fabulous book I certainly won’t be throwing out in the near future. cannot wait to have time to settle in to really absorb: reminds me of Marcella Hazan!! Took me all of a week from ordering, cost all of $8 . . . . actually it was a dear blogfriend of yours and mine who taught me I could afford a library at next to naught 🙂 !!!

        Like

      • ladyredspecs
        July 1, 2016

        Glad you you’re happy with Lorenza Eha. Yes there are loads of secondhand cookbooks out there for very small dollars.

        Like

  4. Penny
    June 29, 2016

    Mustard is not listed in the ingredients. Type and quantity, please?

    Like

    • ladyredspecs
      June 29, 2016

      Thanks for pointing out the mustard omission Penny. Add 2 teaspoons of dijon mustard to the wet ingredients. It adds a delicious piquancy 😀

      Like

  5. Lisa @ cheergerm
    June 28, 2016

    Glad you have enjoyed some cooler days and cool weather cooking. These are a lovely idea, I like a savoury muffin but have not yet convinced the chilluns to. What a great accompaniment to soup. I haven’t used a lot of psyllium for a long while as it seemed to upset my innards but I need to re-test it.

    Like

    • ladyredspecs
      June 28, 2016

      I have to take care with psyllium too, but the small amount in a few muffins seems to be OK. The little people in my life like savoury muffins to be cheesy otherwise they turn up their noses. just loving the little bit of cold, I know it won’t last for long though

      Liked by 1 person

  6. Jan
    June 28, 2016

    These look and sound delicious Sandra. I have my super picky grandchildren coming to stay next week and I would love to make these for them – especially because the muffins are high fibre. (I have tried making high fibre sausages using proper sausage skins but discovered that sausage skin can take on a life of it’s own and there was a near-level of hysteria in the kitchen!) Do you have any brand of Gf flour you would recommend over another and is the Parmesan cheese sprinkled on just before they are cooked?

    Like

    • ladyredspecs
      June 28, 2016

      I like Orgran GF flour best, but White Wings is pretty good too and quite a bit cheaper. I added the cheese to the dough and then sprinkled the tops with pepitas, but you could certainly add extra as a topping and leave off the seeds

      Like

  7. cookingwithshy
    June 28, 2016

    Wow!! Amazing recipe…you’ve used Physillium husk too…so loaded with fibre…super like!!!

    Like

  8. Yvonne
    June 28, 2016

    Sending this to my gluten-conscious daughter in law. I hope she shares!

    Like

    • ladyredspecs
      June 28, 2016

      With or without gluten, these are a delicious savoury treat, I hope your D.I.L. shares…

      Liked by 1 person

  9. Debra Kolkka
    June 28, 2016

    These look great. We have arrived home from Italy to some cool, damp weather, much like we left behind. Make the most of it, it won’t last long.

    Like

    • ladyredspecs
      June 28, 2016

      Welcome back to Brisbane, wasn’t today glorious. I am enjoying the cool although I have to say it’s a bit of a shock feeling the need to run the heater…

      Like

      • Debra Kolkka
        June 28, 2016

        Thank you, it is nice to be home for a while. I do like Brisbane winter. I love these crisp days.

        Like

  10. katechiconi
    June 28, 2016

    As I always have a pot of home made soup on the go no matter how hot and humid it is here (Husband’s invariable and favourite work lunch), these muffins do sound the business to stick in a container to go with his thermos. Another one to try when I’ve cleared the decks from my ‘work’ baking later this week.

    Like

    • ladyredspecs
      June 28, 2016

      We’re enjoying the cooler weather and the opportunity to enjoy soup. It’s good to have an interesting something on the side too, enjoy…

      Like

  11. Ardys Zoellner
    June 28, 2016

    These look wonderful. Am running out of meals before we leave again so I may have to wait until we return to try them. Our first really winter feeling day in Alice today…brrrr. Enjoy your little window of opportunity Sandra!

    Like

    • ladyredspecs
      June 28, 2016

      Thanks, yesterday was down right bleak, but I don’t mind. Back to blue skies and sunshine today.

      Like

  12. Debi @ My Kitchen Witch
    June 28, 2016

    Very yummy. Love pumpkin, particularly pumpkin risotto. Unfair of you to mention this in sweltering temps. 😉

    Liked by 1 person

    • ladyredspecs
      June 28, 2016

      At long last we’re having cooler days. Not really winter in my estimation but cool enough to indulge in warming pumpkin dishes.

      Like

  13. malgay651
    June 28, 2016

    Even tastier than they look…

    Like

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