Name: Savory Rosemary & Sweet Onion Pumpkin Muffins (Gluten Free & Parve)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tbsp olive oil (divided); 1 large sweet onion (chopped); 3 tbsp fresh rosemary (chopped); 15 oz pureed pumpkin; 2 Eggs (beaten); 1/2 cup soy milk; 1 tsp baking powder; 1/8 tsp salt; 1 + 1/4 cups gluten free flour

Savory Rosemary & Sweet Onion Pumpkin Muffins (Gluten Free & Parve)

I’ve made umpteen batches of cranberry pumpkin muffins, but recently I was in the mood for a savory rather than sweet muffin. These muffins are light, fluffy, savory, with little spots of sweet onion and fragrant rosemary throughout.

Savory Rosemary & Sweet Onion Pumpkin Muffins (Gluten Free & Parve)

Prep Time 15

Cook Time 15

Total Time 30

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Servings

Ingredients

2 tbsp olive oil divided
1 large sweet onion chopped
3 tbsp fresh rosemary chopped
15 oz pureed pumpkin
2 Eggs beaten
1/2 cup soy milk
1 tsp baking powder
1/8 tsp salt
1 + 1/4 cups gluten free flour

Instructions

Preparation

1 Heat 2 tsp olive oil and saute onion 3-4 minutes until soft. Add rosemary and saute 2-3 minutes more. Set aside to cool.2 Whisk together pumpkin, eggs, and soy milk. Add onion and rosemary mixture. Stir in baking powder, salt, and flour.3 Divide batter evenly into a greased muffin tin and bake 15-20 minutes at 350 degrees.

Special instructions

I’ve made umpteen batches of cranberry pumpkin muffins, but recently I was in the mood for a savory rather than sweet muffin. These muffins are light, fluffy, savory, with little spots of sweet onion and fragrant rosemary throughout.
Source: http://pennypinchingepicure.com/2010/10/savory-rosemary-sweet-onion-pumpkin-muffins/