Pumpkin and Tomato Muffins
Recipes > vegetarianThese 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.
Ingredients
- 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
Method
- Preheat oven to 200°C. Lightly spray a 12 hole muffin pan
- Sift flour with salt and pepper, add egg, milk and margarine
- Fold through pumpkin and herbs. Stir to combine
- Spoon mixture into pan until each muffin cup is ¾ full
- Slice tomatoes into 12 slices and top each muffin with 1 slice of tomato
- Bake for 20 to 25 minutes