2 eggs
90 g cane sugar
30 g melted butter
½ dl cultured milk (A38 or other cultured milk product) 
1 teaspoon baking powder 
30 g corn flour
60 g rice flour 
20 g potato flour   
7 g pulverized Psyllium seed coats (add to improve texture - optional) 
1 jar of SAMSØ SYLTEFABRIKs græskar (pumpkins)

Gluten free pumpkin muffin with vanilla pickled pumpkins in own syrup




Preheat oven to 175°C

Melt butter at low temperature.

Mix baking power, corn flour, rice flour, potato flour and psyllium seed coats.

Beat together cane sugar and butter. Add one egg at a time and then add cultured milk .

Sift the flour mixture and carefully turn it into the egg mixture to avoid lumps.

Finely chop a small handful of pickled pumpkin and turn it into the mixture.

Fill into muffin tins and bake until finished at 175°C for about 18-20 min.

Check muffins with a skewer to see if they are finished baking. If the dough clings to the skewer, bake for another minute or two.

Leave muffins to cool before turning them out of the tins.

Pour the syrup over the muffins and serve them with pickled pumpkin. Serve with quality vanilla ice cream (optional).

Cooking tip: try adding a pinch of finely chopped chilli to the pumpkin-pickle-syrup.