Butternut Squash Muffins (from February 13, 2012)

(adapted from Jamie Oliver’s, Jamie at Home)  makes 12 regular muffins or about 40 mini-muffins 

You’ll need:

1 lb butternut squash, peeled and roughly chopped
1/2 C coconut palm sugar
4 large eggs-free range and organic preferable
1 C spelt flour
1/2 C oat flour
1 C whole wheat pastry flour
2 t baking powder
1 t ground cinnamon
1/2 t freshly grated nutmeg 
Pinch of sea salt 
1 C walnuts, toasted and coarsely chopped
2/3 C extra virgin olive oil*

To Make: 

1. Place squash in a food processor and process until finely chopped.  Add sugar and eggs and pulse to combine.
2. In a separate bowl, add flours, baking powder, cinnamon, nutmeg and a pinch of salt.  Whisk to combine well.  Then add to food processor and pulse to process 5 times.  Scrape down sides if necessary.
3. Add olive oil in a steady stream as food processor is mixing batter.  Process just until all is evenly combined.  Try not to overprocess!  Just looking to combine everything together.
4. Fill paper cases in muffin tin with batter.  Bake in oven at 350 degrees for 20-25 minutes.  (If using mini-muffin tins it’ll be more like 15-20 minutes.)  Check to see if muffins are done by piercing with a toothpick in the center of center muffin for 5 seconds.  If it comes out clean, you’re in business.  Remove from oven and let cool on wire rack.
5. Enjoy!
*Coconut oil works great,too! 
Advertisements

What do you think?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s