Butternut Squash Muffins (based on a recipe from It Ain’t Meat Babe)
1 1/2 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 cup butter
2 tsp vanilla extract
3/4 cup honey
1 banana, mashed
1 cup pureed squash
-Preheat oven to 350 degrees
-If you’re starting with raw squash, peel and roughly chop the squash and place it in a pot full of water.
-Boil squash until tender, then drain and puree with a blender or mash by hand.
-In a mixing bowl, whip butter until fluffy, then add in other wet ingredients, including squash.
-Add dry ingredients to wet and combine.
-Pour into greased muffin tins.
-Bake for half an hour or until muffins brown and the tops spring back when poked.
-Makes 12 medium sized muffins.
The original author also recommended topping these with walnuts (which would have been lovely) and hers were vegan, which I didn’t quite manage in my improvisations. Still the result was a dozen lovely, light and wonderfully moist muffins–entirely too good to keep to myself.