A few weeks ago Oscar spent the weekend with his Nana and Pa. He helped Pa in the garden, picking pumpkins and putting them in the trailer of his bike, which he then rode around the neighbourhood. He also insisted that he take a pumpkin home. Luckily it was a butternut pumpkin which is moderate salicylates and is on our list of allowable foods. Oscar hasn’t been interested in trying it, so I flicked through one of my recipe books (Family crcle Step -by-Step Scones Muffins and Tea Time Treats) looking for a pumpkin scone recipe, and found a pumpkin and poppy seed muffin one instead. These are a sweet muffin, but not too sweet, and Oscar asked for a second one. (Don’t tell him he’s eating vegetables!).
Pumpkin and Poppyseed Muffins (Moderate Salicylate, Low Glutamates, Low Amines)
- 1 cup plain flour
- 1 cup wholemeal plain flour
- 1 tablespoon baking powder
- 2 tblspns poppyseeds
- 1/3 cup soft brown sugar
- 60g unsalted butter, melted
- 1 cup cooked butternut/squash pumpkin, cooled and mashed (approx. 400g uncooked)
- 1 egg, lightly beaten
- 1 cup milk
- Preheat oven to 210 C. Prepare 2 6-hole small muffin trays.
- Sift the flours and baking powder, adding the husks back in. Stir in the poppyseeds and sugar and mix well. Make a well in the centre.
- Combine the butter, milk, egg and pumpkin. Add to the flour mixture and mix quickly until all ingredients are just moistened. Don’t over mix, it should look lumpy.
- Spoon batter evenly into the muffin holes and bake for 20 minutes. Remove from oven and allow to cool for 5 minutes, then turn onto a wire rack to cool.