Herby pumpkin and quinoa muffins

Ingredients

• 1 cup finely diced pumpkin flesh
• olive oil
• 1/2 cup ground almonds
• 1/3 cup fine polenta
• 1/2 cup fine brown rice flour
• 2 tablespoon tapioca flour or gluten-free organic cornflour
• 2 teaspoon gluten-free baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon dried oregano
• 1/4 cup cooked, cold quinoa
• handful soft herbs, such as flat-leaf parsley, coriander and chives, chopped
• 1/4 cup olive oil
• 2 large free-range eggs
• 3/4 cup rice or almond milk