Fluffy Pumpkin and Chia Muffins
Baked by my girl, Nicola
Batch and freeze. Makes 12.
Ingredients
100 g pumpkin
2 cups of gluten-free flour
1 cup almond meal
Sprinkle ground cinnamon
1 teaspoon baking powder
Handful of basil leaves, chopped
Fistful of chia seeds
2 eggs, separated
2-3 tablespoons of granulated stevia
2 tablespoons olive oil
Handful of pepitas
Method
Preheat the oven to 180 degrees and line each cup of a 12-cup muffin tray with a 10cm square of baking paper (or use cupcake papers). Grate the pumpkin using a food processor with a shredding disc - you need 1 cup grated pumpkin. Combine the pumpkin, flour, almond meal, cinnamon, baking powder, basil and chia seeds.
In a separate bowl, beat the egg yolks, stevia and olive oil using a stick blender, then add to the pumpkin mixture. Stir in enough water to make a consistency. Whip the egg whites until soft peaks form and stir into the pumpkin mixture. Spoon into the muffin tray and pop in the oven. After about 5 minutes, sprinkle the muffins with the pepitas. Bake for about 10 minutes. Serve warm or cold.
Yummo! I am yet to try these, but maybe I should just get Nicola to make me another batch instead cause hers look ahh-mazing. Happy Baking dolls ♥
