Gluten Free Pumpkin and Feta Muffins

Recipe by Claire Georgiou

These gluten free muffins are a wonderful breakfast, lunch or snack on the go. They can be made ahead of time to then grab out of the fridge and run. These are one of my favourite savoury snacks.
Prep: 30 minutes

Cook time: Pumpkin 25 minutes + Muffins 35-45 minutes

Serves: 6-8 large muffins

500g pumpkin, diced
Coconut oil or olive oil to coat pumpkin
½ cup of coconut flour, sifted
1/3 cup arrowroot flour
4 eggs
¼ cup water
2 tsp. baking soda
3 Tablespoons coconut oil
1 tsp. dried basil
1 tsp. dried oregano
½ tsp salt
100g feta, diced
½ cup parmesan cheese
2 tablespoon of pine nuts

Pre-heat oven to 180ºC (160ºC for a fan-forced oven).

Drizzle oil over pumpkin and bake in the oven for 25 minutes.

Mix coconut flour, arrowroot flour, eggs, water, baking soda, coconut oil, oregano, basil and salt. Mixed well.

Fold into the muffin batter the roasted pumpkin, feta, parmesan and pine nuts.

Spoon muffin mix into 6-8 large muffin cups in muffin tray.

Garnish with extra herbs and parmesan if desired.

Cook for 35-45 minutes or until cooked through. Enjoy!

Note: These muffins can be a little wet from the pumpkin and cheese so letting them cool and putting them into the fridge can set them a little better.