Pumpkin Muffins
Print recipe
| Serves | 12 |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Total time | 35 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat |
| Suitable for | Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Moderate Chemical, Salicylate Challenge |
| Meal type | Breakfast, Sweet Things |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party |
| From book | Friendly Food |
A breakfast muffin. Pumpkin muffins that are moderate in salicylates, with a gluten-free and dairy-free version.
Ingredients
- 100g potatoes (peeled and roughly chopped)
- 100g pumpkin (peeled and roughly chopped)
- 1 cup plain white flour
- 1 cup plain wholemeal flour
- 4 teaspoons baking powder
- 125g butter or Nuttelex
- 1/2 cup brown sugar (soft)
- 1/2 cup pear juice (Refer to the Substitutes page)
Directions
| 1. | Boil or steam the potato and pumpkin for 15 minutes, or until tender. Drain well, then mash. Measure out 1/2 cup of the mash for this recipe. Set aside and allow to cool. |
| 2. | Preheat the oven to 210 C and prepare 2 large muffin trays. |
| 3. | Beat the butter/Nuttelex and sugar together until light and fluffy. |
| 4. | Add the cooled mashed potato and pumpkin and stir through. |
| 5. | Sift the flours and baking powder, adding the husks back in, and add to the mixture alternating with the pear juice. |
| 6. | Spoon the mixture into the muffin pans, then bake for about 12 - 15 minutes or until cooked through. |
| 7. | Allow to cool in the pan for 5 minutes then place on a wire rack to cool. |
Note
Moderate Salicylates, Low Glutamates, Low Amines
Refer to the Substitutes page for how to make pear juice.
Variations:
- For a dairy-free version use dairy-free margarine instead of butter.
- For a gluten-free version use 1/2 cup rice flour, 1/2 cup potato flour, 1/2 cup arrowroot and 1/2 cup maize cornflour (cornstarch) instead of the plain and wholemeal flour, and gluten-free baking powder.
