Yesterday morning I had a little time before breakfast and a cooked butternut squash from the night before, so I decided to try out this recipe that I had in mind for a while.
- 5/8 butternut squash, baked, skined, deseeded and roughly chopped1/2 honey
- 4 large free-range or organic eggs
- 1/2 cup coconut oil melted
- 2 cups rice flour
- 3/4 cup almond meal
- 1 3/4 cups brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
Preheat the oven to 350 degrees F. Line your muffin tins with paper cups.
Whiz the squash in a food processor until finely chopped. Add the honey, meletd oil and crack in the eggs.
Mix flour, meal, baking powder , cinnamon and nutmeg.
Pour in the dry ingredients the liquid ones, whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.
Fill the paper cups with the muffin mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a knife right into one of the muffins – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the muffins to cool on a wire rack.