pumpkin goats cheese and sage muffins

I am not a big fan of sweet pumpkin dishes, so here is my Halloween contribution with pumpkin: a goats cheese and sage pumpkin muffin that is with no flour, low carb, gluten free and paleo/keto friendly

I find that pumpkin hoes very well with sage and a salty cheese, so I tried this combination for the muffin. With the pumpkin puree it takes quite a long time to cook, but they are really yummy and perfect to serve with a hot soup or with a salad.

COOKING & PREPARATION TIME: 45mins

INGREDIENTS for 9 muffins:

200gr pumpkin puree

150gr ground almonds

100gr cream cheese

100gr goats cheese, crumbled

1/2 tsp salt

1/2 tsp xanthan gum

1 1/2 tsp baking powder

1tsp cajun spice

10gr sage, chopped finely

2 eggs, beaten or 2 flax eggs (2 tbsp ground flaxseed in 6 tbsp of water or milk of your choice)

• preheat oven at 375 F/ 200C
• in a bowl mix the ground almonds, baking powder, xanthan gum, salt, cajun spice and the sage
• in another bowl whisk the cream cheese, pumpkin puree and the eggs together
• add the wet mixture to the dry one and also add 3/4 of the goats cheese (leave some for the topping)
• line the muffin tray with muffin paper cases and fill them equally in 9 parts
• decorate the top of the muffin with some goats cheese
• place the muffin tray in the oven and cook for 35-40 mins or until you get a clean skewer from the middle

 

NUTRITIONAL VALUE PER PORTION
energy kcal	218.2
fat	15.9
of which saturated	4.9
carbohydrates	3.3
of which sugars	2.0
fibre	2.0
protein	14.2
salt	0.3