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October 04, 2013

Savory Rosemary GF Pumpkin Muffins with herb butter, vegan optional!

Easy and delicious!

1.5 cups of chickpea flour
3 TBSP coconut oil
2 organic eggs ( or egg replacer or 2 TBSP flax seeds in 1/3 cup water)
1 cup cooked pumpkin
1 TBSP rosemary
Dash of sea salt as preferred
Handful of pine nuts (optional)

1. Mix ingredients together and place in cupcake liners greased with coconut oil.
2. Bake at 180C for about 35 min.
3. Mix together some so butter, left to soften at room temperature, with your favorite herbs and place back in the fridge to set. 

Now all there is left to do (shucks!) is to eat these with plenty of raw herb butter, hot out of the oven. You will not be sorry!

A great savory muffin. 

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