Yield: 12 Servings
Measure | Ingredient |
---|---|
2 \N | Eggs |
½ cup | Grated cheddar cheese |
½ cup | Pumpkin puree (see note) |
½ cup | Diced onion |
1 tablespoon | Chopped chives |
1 teaspoon | Sugar |
\N \N | Salt & pepper (up to) |
1 teaspoon | Curry powder (optional) |
1½ cup | Chick pea flour |
3 teaspoons | Wheat free baking powder |
WET MIX
DRY MIX
Preheat oven to 400øF, prepare pans. Blend the wet mix ingredients together in a bowl. Quickly but thoroughly mix in the dry ingredients, spoon into pans & begin baking immediately. Bake for 25-30 mins. Makes 12 muffins.
Variations:
1. Chick Pea with Green Peas: Add ½ to 1 cup of cooked green peas to the wet mix.
2. Chick Pea with Seeds: Add ¼ cup sunflower & ¼ cup sesame seeds to the wet mix.
NOTE: To make 1-½ cups pumpkin puree, cook 1 lb pumpkin in ⅓ cup of water.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .