These tasty goodies are great as a healthy snack or for school lunchboxes. They can be frozen and warmed up with a spread of greek yoghurt or cream cheese!
I made these using gluten free flour for the intolerant tummies but standard flour can also be used.
Ingredients:
300g pumpkin peeled and chopped
200g gluten free flour (I used tapioca and rice flour) or wholemeal flour
1 teaspoon baking powder
220g Greek yoghurt
3 eggs
90g cheddar cheese
1 small onion finely chopped
1 teaspoon dried thyme
1/4 cup pumpkin kernels (optional)
Method
1. Preheat oven to 180°C and grease muffin tins with oil.
2. Steam/microwave pumpkin while soft and mash with a fork.
3. Stir in yoghurt, cheese and egg with pumpkin, mix well.
4. Add the remaining ingredients to pumpkin mixture and stir until just combined.
5. Spoon mixture into muffin cases and sprinkle with pumpkin kernel.
6. Bake for 30 minutes. Enjoy warm or cold
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