My sister is coming over for coffee, so I made these muffins to have with. This batter makes six delicious plumptuous muffins, of which there are only five left. I HAD to have one with my morning coffee... for quality control purposes.
Spiced Pumpkin Quinoa Chocolate-Chip Muffins - Gluten Free
slightly adapted from Emma Galloway's My Darling Lemon Thyme
115g pumpkin puree
Finely grated zest of an orange
60ml olive oil
80ml coconut milk
1/2 teaspoon vanilla extract
70g fine brown rice flour
30g quinoa flour
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
50g unrefined sugar (I used panela)
25g almond meal
1/8 teaspoon salt (I used Pink Himalayan salt)
55g dark chocolate chips (I used dairy free)
Preheat the oven to 180C and line a 6-hole 1/3 cup (80ml) muffin tin with paper liners.
Whisk together the pumpkin, orange zest, egg, oil, milk and vanilla.
In a separate bowl sift together the brown rice flour, quinoa flour, baking powder, cinnamon and ginger. Add the sugar, almond meal, salt and chocolate chips. Stir to blend the dry ingredients thoroughly, then add the pumpkin mixture and stir to combine.
Spoon the batter into the paper liners and bake for 20 -25 minutes, until a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.