Monday, October 27, 2008

Autumn Squash Muffins

Dry ingredients:

1 cup oat flour
1/2 cup quinoa flour
1/4 cup rice flour
3 tablespoons ground flax seed
2 tablespoons tapioca flour
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet ingredients:

1 cup cooked butternut squash, mashed
3/4 cup soy milk (or other milk)
1/2 cup canola oil
1/4 cup agave nectar

Mix dry and wet ingredients separately, then combine, adding more milk if the batter is too stiff or dry, or more agave nectar for a sweeter muffin.

Spoon into greased muffin tin and bake for 15-20 minutes at 350 degrees. Allow muffins to cool slightly to improve texture.


Amy said...

Is that what we had tonight? Because those are THE best muffins I've EVER eaten! In fact, if I had a dozen or so in front of me right now, I'm pretty sure I could eat all of them. WOW! Definitely a winner -- feel free to keep that in mind for my Christmas present! >;-) (Assuming I've been a good girl!)

Lynn said...

They are one and the same. And I'll be watching to see if you're naughty or nice...

Amber said...

Oh they look sensational, thanks for sharing all that yumminess!

Life Potentials Network said...

I am so excited to have found you! I've just been put on an elimination diet and am lost so I will be here constantly to learn! THANK YOU! xo diantha

mangocheeks said...

Just had a nosy round your blog, some lovely bakes here. I also like the idea of the pesto biscuits.