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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.
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
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.