Gluten free pumpkin muffins
I believe it would be enough if I say gluten free and Dr. Mark Hyman recipe.
INGREDIENTS
3 eggs
3/4 cup of pumpkin puree
120 g of goat cheese
2 tbsp of olive oil
2 tbsp of honey
1/4 cup of almond milk
1 tbsp of bicarbonate soda
1/2 tbsp of baking powder
1 tbsp of fresh or dry thyme
1/2 tbsp of pepper
2 1/2 cup of almond flour
PROCEDURE
- Whisk the eggs and then add all other wet ingredients – oil, honey, milk, oil and half of the prepared goat cheese.
- At the other side mix all dry ingredients and then combine all together.
- Oil the muffin molds and then pour the muffin mixture into them. Also spread over every muffin prepared goat cheese.
- Bake 20 min at 180 C.