makes 12 regular muffins or about 40 mini-muffins
(adapted from Jamie Oliver’s, Jamie at Home)
1 lb butternut squash, peeled and roughly chopped
1/2 C coconut palm sugar
4 large eggs-free range and organic preferable
1 C spelt flour
1/2 C oat flour
1 C whole wheat pastry flour
2 t baking powder
1 t ground cinnamon
1/2 t freshly grated nutmeg
Pinch of sea salt
1 C walnuts, toasted and coarsely chopped
2/3 C extra virgin olive oil*
1. Place squash in a food processor and process until finely chopped. Add sugar and eggs and pulse to combine.
2. In a separate bowl, add flours, baking powder, cinnamon, nutmeg and a pinch of salt. Whisk to combine well. Then add to food processor and pulse to process 5 times. Scrape down sides if necessary.
3. Add olive oil in a steady stream as food processor is mixing batter. Process just until all is evenly combined. Try not to overprocess! Just looking to combine everything together.
4. Fill paper cases in muffin tin with batter. Bake in oven at 350 degrees for 20-25 minutes. (If using mini-muffin tins it’ll be more like 15-20 minutes.) Check to see if muffins are done by piercing with a toothpick in the center of center muffin for 5 seconds. If it comes out clean, you’re in business. Remove from oven and let cool on wire rack.
*Coconut oil works great,too!