Savoury Pumpkin & Goats Cheese muffins

Method: 

• 1 1/2 cups of brown rice flour 
• 1 1/2 cups of almond meal 
• 1 1/2 teaspoons of baking powder 
• 1/2 teaspoon of baking soda 
• 1 teaspoon of salt 
• 1/2 teaspoon of black pepper 
• 1 1/2 cups of chopped spinach 
• 1 1/2 cups of grated pumpkin  
• 3/4 cup of goats cheese, crumbled 
• 3 eggs 
• 1/3 cup of Cobram Estate Herb Infused Extra Virgin Olive Oil 
• 3/4 cup of milk 

DIRECTIONS 

1. Preheat the oven to 200°C.
2. Line a 12 hole muffin tray with baking paper.
3. Combine the flour, almond meal, baking powder, baking soda, salt and pepper in a bowl. Whisk the eggs and then add the wet ingredients to the dry.
4. Once combined, add the spinach, pumpkin and goats cheese (reserve some cheese for the top of the muffins) and stir until everything is just combined.
5. Turn the oven down to 180°C and spoon the mixture into the muffin tray (the mixture will go quite thick so you may need to press it into the holes). Top each muffin with a small crumble of goats cheese.
6. Bake for 25-30 minutes or until a skewer comes out clean. Cool in the tray for 10 minutes and then remove to cool completely on a wire rack.