we delivers enough to blog about

    pumpkin muffins

    Gluten Free Breakfast Pumpkin Muffins

    These pumpkin muffins are ideal to pre-make and eat for breakfast. Regular flour has been replaced with besan flour which is made from chickpeas. Vegetarians can remove the bacon and add extra pumpkin and spinach leaves.

    Ingredients:
    2 eggs whisked
    3 tbs of besan flour
    400g (approx) of grated pumpkin
    1 handful of torn spinach leaves
    5 rashers of organic bacon with rind removed
    2 tbs of flaxseed meal
    2 tsp of baking soda
    Salt and pepper to taste
    Olive oil

    Method:
    Preheat oven to 180dg
    Heat a pan on oven top
    Remove bacon rind, tear up bacon into small pieces and place in pan with a dash of olive oil
    While bacon is frying, crack two eggs into a bowl and whisk
    Remove bacon from pan and add to bowl
    Grate approx 400g (1/4 of a pumpkin) into the bowl
    Tear up spinach leaves and add to bowl with flaxseed meal, besan flour, baking soda, salt and pepper
    Stir well – if mixture is too dry, add one extra egg. If mixture is too runny, add another tbs of besan flour.
    Place patty pans into cupcake/muffin tray. Spoon 1-2 tbs of mixture into each patty pan
    Place in oven for around 20 mins – test with fork. If fork comes out clean then remove from oven.