Herby pumpkin and quinoa muffins
What’s a soup party without bread? Whip up a batch of these savoury muffins to serve with soup, plus they’re great for taking out and about
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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 tablespoons tapioca flour or gluten-free organic cornflour
- 2 teaspoons 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
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