60ml/2fl oz vegetable oil, plus extra for greasing
300g/10oz gluten free self-raising flour
1 tsp gluten free baking powder
½ tsp bicarbonate of soda
3 fresh rosemary sprigs, finely chopped
2 free-range eggs, lightly beaten
100ml/4fl oz plain lactose free yogurt
275ml/10fl oz lactose free milk
1 tbsp maple syrup
240g/8½oz cooked pumpkin, cut into ½cm/¼in cubes
handful pumpkin seeds
Preheat the oven to 200C/400F/Gas 6. Oil a 12-hole muffin tin and line with 12 squares of baking paper.
Push the squares down into each hole so that the paper sticks up.
Sift the gluten free flour, baking powder, and bicarbonate of soda into a large bowl. Stir in the salt and rosemary.
Meanwhile in another bowl, mix the eggs, lactose free yogurt, lactose free milk, maple syrup and vegetable oil until well combined.
Pour the wet ingredients into the dry and fold the ingredients together, but be careful not to over-work the mixture.
Stir in most of the pumpkin, reserving a little for the top of the muffins. Spoon the mixture into the muffin cases.
Sprinkle the reserved pumpkin and the pumpkin seeds over the muffins.
Bake in the centre of the oven for 20–25 minutes, or until the muffins are well risen and a skewer inserted in the centre comes out clean.
Serve and eat at any time of the day.
Recipe adapted from: Good Food