My Butternut Squash Muffins.
Passing down the recipe to big Z🐺
Needless to say.. she approved. 😏
Organic Coconut Flour (2 cups sifted)
Fairtrade Raw Cane Sugar 1 cup
(Gotta support the farmers)
Roasted Butternut Squash 2.5 cups
Baking Soda ~ 1 tbsp
Baking Powder ~ .5 tbsp
Guatemalan Cardamom .5 tsp
Apple Spice Powder .5 tsp
Tahitian Vanilla Bean
(Seeds from 1 pod)
1 Large Egg
Avocado Oil Mayonnaise 4 tbsp
Preheat oven to 350°
Combine the egg, vanilla, and mayo, and whisk until lightened in color.
Sift the flour into a bowl and add the sugar, baking soda and baking powder.
Blend the squash with a bit of water and season it with the spice and cardamom.
Mix the dry ingredients into the wet ingredients 33.333333% at a time, whilst stirring manically. Or do the complete opposite, and just toss all the wet ingredients in at once and hope for the best...like me..like a boss!
Put them in the oven and partially forget about them for best results.
Made for Human or Doggo consumption.
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