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.