Bacon Pumpkin Muffins

So ‘Mad March’ and the Adelaide Fringe are finally over. After trying to cram in seeing as many kids (& grown up) shows the past month our family is ready for some time at home (and a break from singing Peter Combe songs 🎵 Belly Flop in a Pizza – ewwww 🎵).

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Garden of Unearthly Delights #AdelaideFringe2017

 

I ❤️ Pumpkin. It is melt-in-your-mouth awesome roasted, steamed, mashed, or in soup. Pumpkin is also very versatile, and (fortunately, since some of the best tasting foods aren’t usually the healthy kind) also an extremely nutrient-dense food – bonus!

So you can obviously guess that Pumpkin is one of our families favourite foods. Bacon and cheese are others – perfect combination! Here is my version of Lunchbox Gluten Free muffins – kid (and adult) approved of course 😀

BACON PUMPKIN MUFFINS

Servings 18 | Prep Time 15 mins | Total Time 55 mins

Ingredients

  • 2 eggs
  • 200g Bacon, diced
  • 10g Butter, or Nuttelex
  • 300g peeled Pumpkin*, chopped into small cubes
  • 90g Tapioca starch
  • 130g Sorghum flour
  • 80g Brown rice flour
  • 20g Baking powder
  • 20g Pixie Dust (or 2 tsp Xanthan gum)
  • 1 teaspoon Sumac
  • 1 teaspoon dried Thyme
  • 200g grated Tasty Cheese (or Dairy Free Cheese)
  • 160g Greek yoghurt (or Dairy Free yoghurt of choice)
  • 250ml Full Cream Milk (or Milk of choice)

Method

  1. Preheat oven to 180° Celsius (conventional oven), or 160° Celsius (fan-forced oven).
  2. Grease and line 12 cavities in a muffin tray.
  3. Heat a small amount of butter (or Nuttelex) in a fry pan. Cook the bacon until crispy and then set aside to cool
  4. Put pumpkin into a microwave safe container and microwave until tender. Mash and set aside to cool.
  5. In the meantime, beat eggs in an electric mixer on medium speed for 5 minutes.
  6. Add mashed pumpkin and sift in all dry ingredients, except the bacon.
  7. Add cheese, yoghurt and milk and mix on low speed until all ingredients are combined. Scrape down the sides of the bowl as necessary.
  8. Add in the bacon and using a spoon, mix the bacon into the muffin mixture until evenly combined.
  9. Spoon mixture into each cavity until approximately three-quarters full.
  10. Bake for 30-35 minutes. Allow to cool in the tray.

Thermomix Method

  1. Preheat oven to 180° Celsius (conventional oven), or 160° Celsius (fan-forced oven).
  2. Grease and line 12 cavities in a muffin tray.
  3. Heat a small amount of butter (or Nuttelex) into the Thermomix bowl. Cook the bacon for speed 1 / Reverser / Varoma / 5 mins. Set aside to cool. Wash and dry the Thermomix bowl.
  4. Put pumpkin into a microwave safe container with a bit of water in the bottom and microwave until tender. Drain the water and then mash. Set aside to cool.
  5. Place the Butterfly into the Thermomix bowl. Place the eggs into the bowl and beat for speed 4 / 37C / 5 mins.
  6. Remove the butterfly and add mashed pumpkin. Sift in all dry ingredients, except the bacon.
  7. Add the cheese, yoghurt and milk. Mix on speed 4 / 30 seconds, or all ingredients are combined. Stop the Thermomix and scrape down the sides of the bowl as necessary.
  8. Add in the bacon and mix on speed 3 / Reverse / 30 seconds.
  9. Spoon mixture into each cavity until approximately three-quarters full.
  10. Bake for 30-35 minutes. Allow to cool in tray.

Tips:

*Just a note on pumpkins:

  • Butternut Pumpkin is only low FODMAP in than ¼ cup / 30g serves.
  • Jap or Queensland Blue Pumpkins are low FODMAP in ½ cup / 60g serves (I prefer to use these anyway)
  • Canned Pumpkin which is only low FODMAP in ¼ cup / 60g serves.

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