Kerry Withoos, Accredited Practising Dietitian


Pumpkin and Tomato Muffins

Recipes > vegetarian

These super quick to make pumpkin and tomato muffins are a delicious savoury snack. Otherwise team them up with a side salad or a vegetable soup for a quick and easy light meal. They are low fodmap and low fat.


  • Cooking oil spray
  • 2 cups gluten free self raising flour
  • Salt and pepper to taste
  • 1 egg
  • ½ cup skim milk
  • 2 tablespoons low fat margarine
  • 1 cup cooked pumpkin, cubed
  • 2 tablespoons allowed mixed herbs
  • 2 tomatoes, sliced


  1. Preheat oven to 200°C. Lightly spray a 12 hole muffin pan
  2. Sift flour with salt and pepper, add egg, milk and margarine
  3. Fold through pumpkin and herbs. Stir to combine
  4. Spoon mixture into pan until each muffin cup is ¾ full
  5. Slice tomatoes into 12 slices and top each muffin with 1 slice of tomato
  6. Bake for 20 to 25 minutes