Saturday, January 15, 2011

Butternut Squash Muffins

Butternut Squash muffins

1 banana, mashed
1 package of frozen squash
4 eggs
1/3 cup applesauce
1/3 cup sugar in the raw
6 Tablespoon coconut oil
1 teaspoon salt
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon cinnamon
1 cup whole wheat flour
1 cup white flour
Optional Topping:
1 tsp cinnamon
1/4 cup brown sugar
1. In stand mixer or mixing bowl, mix banana, butternut squash, eggs, applesauce, sugar, and oil, until well blended.
2. In separate mixing bowl, combine salt, baking soda, baking powder, cinnamon, wheat flour and white flour.
3. Add the dry ingredients into the wet ingredients and mix until batter forms.
4. Pour into greased baking cups or muffin tins, and sprinkle with brown sugar-cinnamon topping. Makes 24 regular size muffins, 48 mini muffins, or 12 regular muffins and 24 mini muffins .
5. Bake at 350. Regular size muffins for 16-18 minutes. Mini muffins for 13-15 minutes.