Suitable for children with a Salicylate allergy. Gluten and grain, egg free/vegan if desired. These make lovely moist muffins that will keep well for a few days without going dry. You can use more sugar if you have a sweet-tooth but I make this mix with no more than 1/3 cup of sugar and they taste sweet enough.
Pre-heat oven to 190C.
1/2 cup water
1 tsp vanilla
1 egg (optional – this recipe will work perfectly without)
1/3 cup vegetable oil
1/4 to 1/2 cup sugar (brown or white caster sugar) according to taste
3/4 cup cooked mashed butternut pumpkin or sweet potato*
Then sift together and add to wet ingredients:
1 tsp baking soda/bicarb
1/2 cup quinoa flour
1/2 cup buckwheat flour
1/2 cup tapioca flour
OPTIONAL: 1 grated carrot and 1 tsp spices of choice if tolerated
OPTIONAL: 3 tblspn cocoa OR 2 tblspn carob powder instead of grated carrot
Put into well greased muffin tin and bake for 15-20 minutes.
* the mashed pumpkin or sweet potato adds natural sweetness, moisture to ensure a lovely moist result and also acts as a binder if you don’t use the egg