I’m a shocker at following recipes. I always have the best intention of sticking to the correct formula but something in my head always says ‘just go for it your way’. This is probably why I have both success and failure in the kitchen.
I recently discovered a beautiful gluten free recipe by Teresa Cutter, ‘The Healthy Chef’ for Paleo Pumpkin Bread. Yep, I was going to follow this recipe step by step. One hour later and I hadn’t achieved the objective. I got half way through grating the pumpkin when I decided my arm was sore and I was running out of pumpkin. Instead, the result was pumpkin muffins.
I took inspiration from Teresa’s recipe, adding to approx two cups of grated pumpkin, a good sprinkle of nutmeg, two cups of almond meal, a teaspoon of baking soda, three eggs, a good tablespoon of golden syrup, a pinch of salt and a sprinkle of sesame seeds on top.
This is the result, hot out of the oven. Really delicious and healthy. Perfect with a hot cup of soup for lunch.
Next time, I’m going to try grated zucchini. I also think grated parmesan cheese over the top would be lovely. Oh, and what about a chunk of fetta in the middle of the mixture before you put in the oven. The possibilities are endless with these little morsels of muffin goodness.