|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.
- 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)
|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.|
Moderate Salicylates, Low Glutamates, Low Amines
Refer to the Substitutes page for how to make pear juice.
- 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.