Oh man, it’s hard being back! Having to live and work in reality once again…..it sucks!
I keep looking out of the window at work at the grey clouds filled with rain, thinking it was only last week that I was looking at a beautiful French blue sky. Listening to French words being spoken so fast on the busy Parisian streets. And the smell! That wonderful heady smell of freshly baked bread and pastries.
The smell of these muffins baking in my oven were lovely. They weren’t French baguettes though!
Actually, I really did love the savoury aroma these little puppies gave my kitchen while they baked. Chock full of goodness, super quick and easy to make and when re-heated and smothered with butter…… oh my!
Oh, and they freeze brilliantly too!
2 cups gluten free flour | 4 tsp baking powder | 1 teaspoon bicarbonate of soda | pinch sea salt | freshly ground black pepper, to taste | 1 cup grated Cheddar cheese | 1 zucchini, grated, moisture squeezed out | 1/2 cup finely chopped basil leaves | 1/4 cup thinly sliced chives | 2 eggs | 1 cup pumpkin puree (see note) |
- Preheat oven to 200°C and line a 12-hole muffin pan with patty cases.
- Sift flour and salt into a large bowl. Add cheese, zucchini and herbs.
- Whisk egg and pumpkin in a jug until well combined.
- Make a well in centre of dry ingredients. Pour in egg mixture and using a large metal spoon, gently mix until just combined.
- Spoon into patty cases and bake for 15 to 20 minutes or until a skewer inserted into the centre comes out clean.
- Stand in pan for 3 minutes before turning onto a wire rack to cool.
- Store in an airtight container at room temperature.
For Pumpkin Puree
- Preheat oven to 200°C
- Peel, seed and chop pumpkin into chunks and place on baking tray
- Drizzle olive oil and sea salt over the top and toss to coat.
- Bake in oven for approx 20 minutes until cooked through.
- Remove from the oven and place into a bowl. Puree with a stick blender until smooth.
- Once cooled, store in 1 cup sized zip lock bags in the freezer