Makes 15-18
Preparation time: 15 minutes
Cooking time: 20-25 minutes
10 oz wheat-and gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons carob powder
1/2 teaspoon ground cinnamon
3 1/2 oz pumpkin, cooked and mashed
1 tablespoon honey
1 egg beaten
3 tablespoons olive oil, plus extra for greasing
7 fl oz cold water
1. Mix all the dry ingredients with the pumpkin and the honey in a large mixing bowl. Stir in the egg and the olive oil, then add the measured water a little at a time, until you have a runny batter. Grease a nonstick muffin or bun tray with olive oil. Fill the muffin cups with the batter, leaving a little room at the top for the mixture to expand.
2. Bake in a preheated oven, 350 degrees F for 20-25 minutes or until golden brown. Test if the muffins are ready by inserting a toothpick or skewer. If it comes out clean, they are ready. Transfer to a wire rack and leave to cool. Store the muffins in an airtight container in the refrigerator for up to one week.
Tips n Tails
Pumpkin is low in fat and high in fiber. It provides a good source of potassium and beta-carotene, which gives pumpkin and carrots their orange color. It helps to kick-start the immune system and its antioxidant properties may help prevent cancer and other diseases.
PUPSNACKS
Stephanie Mehanna
Robert S. Goldstein, V.M.D.
Veterinary Consultant