I’m back posting again. I have intended to do this for a while – a friend was encouraging me to start writing again, since it is something that I enjoy but I never found the time. New business ventures consume a lot of free time! (That’s a whole other post).
Fall has definitely arrived here on the west or rather, wet coast and with the rain comes the season for squash. This year, my garden produced abundant spaghetti squash and for the first time, I grew buttercup squash. I roasted one for dinner and had lots of leftovers (it was rather large) so decided to make grain & dairy free muffins (whether you call baking Paleo is a matter of debate, so I’m leaving it up to you). I posted a picture on Facebook and had some requests for the recipe so here it is. Make nine regular sized muffins.
- 2 c. butternut squash, cooked (pumpkin or butternut squash would also be a good substitute)
- 2 tbsp honey
- 1/4 c coconut oil, melted
- 2 eggs
- 2/3 c almond flour
- 1/2 tsp baking powder
- 1/4 tsp. sea salt
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- Optional: 1/2 c raisins or chopped dates
Directions: Preheat oven to 350F. With a stand or hand mixer, cream the squash and honey until smooth. Add coconut oil and eggs and mix until well combined. In a separate bowl, combine almond flour, sea salt, baking powder and spices. Add dry ingredients to wet and mix well. Spoon into muffin tin lined with paper muffin cups. Bake at 350F for approximately 20-25 minutes. They are done when a toothpick comes out clean.
Other potential, and note, untried combinations, in place of the nutmeg and allspice, that I thought of are:
- Maple syrup (in place of honey) and cooked, diced bacon (instead of raisins)
- jalapeño and bacon
These muffins are not sweet and make a great accompaniment to dinner – sort of a biscuit replacement. They taste awesome when they are just out of the oven with a little grass-fed butter. Enjoy!