Looking for a comfort food recipe to enjoy during these colder months? Pair these Pumpkin Porridge Muffins perfectly with a cup of tea or coffee, and you’ll be set! We’re thrilled to have Jenny of The Dusty Apron sharing this gluten free and dairy free recipe with us today. Here’s what she has to say:
“I often reflect on my blog that there are so many foods that I did not try before, I cut gluten out of my diet at age sixteen. Even recently, when purposefully eating it prior to being tested for Celiac Disease, I found myself gravitating towards things I knew well from my younger years: Donuts, pastries and, oh wow, bread.
If I could have one wish granted for a day, it would be that my body allowed me to eat gluten. I’d head straight to my nearest coffee house and purchase a breakfast muffin! I’ve lost count of how many times I’ve stood in front of a Starbucks counter, locked tightly in my imagination’s grasp with thoughts of moist cinnamon sponge, poppy seeds and lemon icing.
Because of this desire, I set out to create my own gluten free breakfast muffins. The recipe I’m sharing here is very special as it contains my favorite vegetable, pumpkin! These muffins are amazing for anyone with digestive disorders to carry to work or to enjoy as breakfast on the move. As with all my recipes, they are packed with so much goodness that your body will love. We’ve got a good dose of vitamin A from the pumpkin (vital for a tip-top immune system), vitamin B from the brown rice flour, and calcium from almond milk and yogurt.
PUMPKIN PORRIDGE MUFFINS
-1 cup buckwheat flour
-3⁄4 cup brown rice flour
-1⁄2 cup buckwheat flakes
-2 tsp gluten free baking powder
-1 tsp bicarbonate of soda
-1⁄4 cup + 1 tbsp coconut oil, melted
-1 tbsp golden unrefined sugar
-1⁄4 pint unsweetened almond milk
-2 fl oz natural yogurt (or dairy free alternative)
-1 egg, large
-3 tbsp maple syrup
-1 tsp mixed spice
1-⁄2 tsp turmeric
1. Preheat oven to 340*F.
2. You need to mix the wet and dry ingredients separately. In a bowl, combine all of the dry ingredients and put to one side.
3. In a blender, mix the cooked pumpkin with the almond milk, yoghurt, egg, maple syrup and coconut oil.
4. Add the wet mixture to the bowl of dry ingredients and combine. There is no need to over-mix and you will want some clumps of dry ingredients left.
5. Divide the mixture between your muffin cases, filling them 3⁄4 of the way full. Top with your choice of seeds (such as sunflower or pumpkin seeds) and a pinch of soft brown sugar if desired.
6.Bake for 30 minutes.