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.
- Duration
- Cook Time
- Prep Time
- 12 ServingsServings
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
Preparation
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/
