Pumpkin Strata Muffins

Bread and butter puddings get a savoury outlook considering these gluten-free pumpkin and prosciutto muffins.

The ingredient of Pumpkin Strata Muffins

• 2 tsp olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 1 1u20442 cups harshly roughly grated pumpkin
• 500g gluten free unclean seed loaf
• 6 thin slices prosciutto
• 5 eggs
• 125ml 1 2 cup thickened cream
• 100g feta crumbled
• 2 tsp chopped well ventilated light thyme leaves

The Instruction of pumpkin strata muffins

• preheat oven to 180c 160c fanatic addict forced heat oil in a non stick frying pan more than medium heat cook the onion and garlic for 5 minutes or until starting to soften go to the pumpkin cook for 5 minutes or until soft set aside to cool
• remove and discard crusts from the loaf and coarsely chop line bases of 6 large muffin pans taking into account bearing in mind rounds of baking paper place a slice of prosciutto in the region of almost the side of each pan stir up eggs and cream together add the bread feta thyme and pumpkin mixture season divide in the course of prepared pans bake for 30 minutes or until set and golden

Nutritions of Pumpkin Strata Muffins

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