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Butternut Mini Muffins




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




2/3 cup cooked mashed butternut squash (try Stahlbush Island Farms frozen butternut squash, or Farmer's Market)

1 cup rice milk

1/4 cup canola oil

1/3 cup light agave nectar

1/4 tsp. nutmeg

1/2 tsp. cinnamon

1 Tbsp. flax seed meal, mixed with 3 Tbsp. hot water ("flax egg")

2 cups gf flour (original recipe calls for whole grain spelt flour which contains gluten because it is a form of wheat)

3 1/2 baking powder

1/4 tsp. kosher salt

2 Tbsp. raw pumpkin seeds, or squash seeds, (optional, but cute)

Mini muffin liners



Recipe



Preheat oven to 400 degrees.

Line a mini muffin pan with 24 mini muffin liners.

In the bowl of an electric mixer, combine cooked and mashed butternut squash, rice milk, canola oil, agave nectar, nutmeg, and cinnamon.

Blend well.

Add flax egg, and mix.

In separate bowl, combine flour with baking powder and kosher salt.

Mix well.

Add flour mixture to electric mixer and beat until smooth.

Spray the inside of the muffin liners lightly with cooking spray (I use Spectrum High Heat Spray Oil).

This will prevent the muffins from sticking to their liners as muffins so often do.

Gently spoon batter into muffin liners, filling each to the top.

Sprinkle pumpkin seeds over the tops of the muffins, or if you're feeling crafty, top each muffin with 4 or 5 pumpkin seeds, fanned out like flower petals.

Bake 18 minutes, until lightly golden, and remove from oven.

Cool on rack for 10 minutes before eating.

Makes 24 mini muffins.