GF Pumpkin, Parmesan and Parsley Muffins
Pumpkin, Parmesan and Parsley Muffins
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.
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30 comments on “GF Pumpkin, Parmesan and Parsley Muffins”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
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Reblogged this on Chef Ceaser.
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So glad I found your posts – and what a gorgeous kitchen you have!!!
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Welcome, and thanks for the kind words 😀
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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 . . .
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I’m sure your neighbours would welcome your generosity Eha
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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 🙂 !!!
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Glad you you’re happy with Lorenza Eha. Yes there are loads of secondhand cookbooks out there for very small dollars.
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Mustard is not listed in the ingredients. Type and quantity, please?
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Thanks for pointing out the mustard omission Penny. Add 2 teaspoons of dijon mustard to the wet ingredients. It adds a delicious piquancy 😀
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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.
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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
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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?
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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
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Wow!! Amazing recipe…you’ve used Physillium husk too…so loaded with fibre…super like!!!
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Psyllium husks correct the loss of texture in the absence of wheat, there fibre is a bonus…
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Awesome!!! Book marked this one for sure:))
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Sending this to my gluten-conscious daughter in law. I hope she shares!
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With or without gluten, these are a delicious savoury treat, I hope your D.I.L. shares…
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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.
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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…
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Thank you, it is nice to be home for a while. I do like Brisbane winter. I love these crisp days.
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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.
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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…
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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!
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Thanks, yesterday was down right bleak, but I don’t mind. Back to blue skies and sunshine today.
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Very yummy. Love pumpkin, particularly pumpkin risotto. Unfair of you to mention this in sweltering temps. 😉
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At long last we’re having cooler days. Not really winter in my estimation but cool enough to indulge in warming pumpkin dishes.
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Even tastier than they look…
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