Pumpkin and sundried tomato muffins

55 min Easy 6 muffins

½ onion, thinly chopped

100 g pumpkin, thinly chopped

2 eggs (or substitute eggs for 2 flax eggs)

150 ml Organic quinoa real & rice drink

100 g Organic quinoa real flour

2 tsp baking powder

8 sundried tomatoes, thinly chopped

1 tbsp herbs de Provence

2 tsps curry powder

1 tbsp salt

¼ tsp black pepper

Heat a skillet over medium heat. Add olive oil and sauté onion with a bit of salt for 3-4 minutes. Add pumpkin and cook for 10 more minutes. Remove from heat and set aside.
Line a muffin tin with 6 cupcake liners and preheat oven to 180°C.
In a mixing bowl beat eggs with quinoa & rice drink, then add quinoa flour and baking powder. Next add sundried tomatoes, curry powder, herbs, salt, pepper and mix well. Finally add the sauteed vegetables and gently fold them into the batter.
Divide batter between cupcake liners, filling almost all the way to the top.
Bake on the center rack for 30 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
Let rest in the tin for 5 minutes, then transfer muffins to a cooling rack to let cool completely.