Pumpkin Muffins – Cooking for Oscar
Pumpkin muffins suitable for dairy-free and gluten-free diets. Perfect for breakfast or a casual party, these moderate salicylate muffins are child-friendly and freeze well. Enjoy!
Ingredients
- 100g potatoes (peeled and roughly chopped)
- 100g pumpkin (peeled and roughly chopped)
- 1 cup plain white flour
- 1 cup plain wholemeal flour
- 4 teaspoons baking powder
- 125g butter or Nuttelex
- 1/2 cup brown sugar (soft)
- 1/2 cup pear juice (Refer to the Substitutes page)
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