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

 

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

 

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Recipe

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.

Times

  • Prep Time : 15 minutes min
  • Cook Time : 15-20 minutes min
  • Ready Time : 30 min

Servings

12 s

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

Directions

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/

About Rella Kaplowitz

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I'm a gluten-free, dairy-free, self-proclaimed food geek. The Food Network is my background noise. I love to cook, bake, and feed others. Visit my food blog at pennypinchingepicure.com.

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