Is it just me or is Monday the perfect day to get your procrasti-bake on? I’m on swot-vac and with my next exam not until next Friday I’m not feeling much urgency yet. There is no guilt in leaving the books for a little while and following my instincts in the kitchen – my own personal form of therapy (that and barefoot beach walks).

The other day I had the idea to make a muffin recipe that included bone marrow (after this bone marrow custard recipe went down a treat with my family).

Due to my recent gall bladder dilemma , little miss ‘give-me-all-the-fat-and-then-some’ has had to lower her fat intake.

I’ve been making broth with bones only after removing the marrow. I’ve had raw bone marrow – too good to waste – sitting in a cup in my fridge and I’ve been brainstorming creative ways to use up the marrow in recipes that my family will eat without hesitancy.

This recipe was today’s experiment and I must say it ain’t too shabby. Now, these are allergy-friendly, minimal ingredient muffins and therefore NOTHING like regular muffins. They are sweet (but not overly-so and can be used as a savoury accompaniment to a soup) soft, smell-amazing (your house will smell like rich, buttery cake!) and have a beautiful muffin-y texture.

That said, they will inevitably sink in the middle, be flatter than your average muffin and if you’re used to “normal” flour, milk, butter, sugar, egg containing-muffins, you’ll likely have complaints.

For those that need a nut and seed-free muffin recipe that contains no fillers, or those needing to sneak nourishing marrow into their diet for gut-healing purposes or even those stuck on stage 3 of the GAPS diet, these muffins will fir the bill. Bone marrow contains the building blocks for a strong and healthy immune system and is the ultimate power-food to fuel you through a chilly winter.

One of the most popular recipes on this site is my GAPS muffins (also dubbed ‘Fat Bomb Muffins’ by my friend Jo) and this recipe is based on them, except I swapped the nuts for butternut pumpkin and the butter and/or coconut oil for bone marrow. If you love those (or these or even these) then I highly recommend the next time you have some marrow bones that you whip these up.

Medicinal Marrow Muffins

• 6 eggs (I used large free-range eggs from my local butcher, remember cruelty-free eggs are always best from an ethical and energetic point of view)
• 1 cup of raw bone marrow (approximately the raw marrow from two beef marrow bones … simply use a butter knife to scoop the marrow from the bone cavities before making broth and keep in the fridge until ready to use … if you only have 1/2 this amount then you can easily use 1/2 cup bone marrow and 1/2 cup coconut oil, tallow, butter or ghee for similar results)
• 2 1/2 cups raw chopped and peeled butternut pumpkin

Method

Preheat fan-forced oven to 150 degrees C.

Place pumpkin and eggs in a high speed blender and blend on highest speed for 30 seconds, or until smooth and pureed. Add marrow and blend for a further minute on high, or until a smooth batter with no ‘bits’ results.

Divide mixture evenly among 9 muffin holes lines with toxin-free (I love the ‘if you care’ brand from here) and bake for 45-50 minutes (a skewer inserted into a cooked muffin should come out clean).

Immediately remove the muffins from the tins and allow to cool on a wire rack. They will droop and sink a bit but they are so soft and smell amazing.

Enjoy warm or cut in half topped with some avocado. I also love mine chilled from the fridge. I love the consistency of fats when they go hard in cooler temperatures.

These will keep in an airtight container in the fridge for up to 7 days.