I have always felt like pumpkin soup and traditional dishes of cooked pumpkin and roti or rice in Trinidad was just something that should not be cooked in that way. Pumpkin , I thought could be used in a latte or a tea, as the essential ingredient to a bread, a cake or even a smoothie. The texture, colour and sweetness of the pumpkin always enthused me to experiment with it in non traditional kitchen ways. Obviously, I am working on my menus, recipes and breakfast items. I thought the low fodmap diet should not only be healthy and attractive but it should be interesting and fun too! So I used pumpkin (not from a can but from the farmer’s market) and millet flour as my gluten free flour. The result was a week long supply of yummy breakfast muffins. So here is the recipe below just for you!
1/2 cup olive oil
3/4 cup brown sugar
2 cup pureed pumpkin (boil pumpkin until soft then process until smooth)
2 teaspoons vanilla extract
1 3/4 cup millet flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup coconut milk
1 semi sweet Hersheys Baking Bar of Chocolate
Preheat oven to 325 degrees F.
Lightly grease muffin cups or line tray with paper liners.
Combine olive oil, brown sugar, eggs, milk, pumpkin puree and vanilla extract in one bowl.
In another bowl combine flour, baking soda, cinnamon.
Now add the dry to the wet ingredients.
Pour batter into muffin cups or paper lined cup cake trays (half full to allow them to rise when baking).
Add the chopped chocolate to each batter filled cup.
Bake for 20 – 45 minutes (use the toothpick test when the toothpick is inserted in the center of a muffin comes out clean then it is ready).
Cool for 15 minutes or your desired muffin temperature and enjoy!
(I got more than the 8 muffins you see on this plate.
I got about 16 muffins but I used disposable, aluminum heart shaped pans)
These muffins were stored in the refrigerator and lasted for a week.