Butternut Squash Muffins
1 1/3 cups whole-wheat flour
1/3 cup unbleached flour
1 ½ tsp baking powder
½ tsp baking soda
2 tsp cinnamon, 1/2 tsp ground ginger, ¼ tsp allspice
1 cup butternut squash purée , see below for butternut squash purée (pumpkin purée is a good substitute.)
1/2 cup olive oil or vegetable oil
2/3 cup sugar or maple syrup
½ teaspoon salt
2 large eggs
1 tsp sugar and 1/4 cup raw pumpkin seeds for topping
Preheat oven to 350 degrees and line muffin pan with muffin papers.
Sift together flour, baking powder, baking soda, cinnamon, ginger, allspice into a mixing bowl.
In a separate bowl beat together butternut squash purée, oil, sugar, maple syrup and salt until well mixed. Add eggs one at a time, mixing well after each addition.
Add the flour mixture to the butternut squash and mix until smooth. Do not over mix. Fill muffin pan three-quarters full. Sprinkle with sugar and pumpkin seeds topping.
Bake about 25-30 minutes. Remove from muffin pan and cool.
Butternut Squash Purée
2 pounds butternut squash
1/4 cup water
Preheat oven to 325 degrees.
Cut the butternut squash into sixths. Put the butternut squash and water in a roasting pan and cover the pan with aluminum foil. Bake about 1 hour, it should be soft. Remove the seeds and skin, and purée in a blender until creamy.
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