These were one of my favorite muffins when I could still have regular flour. Here is my adapted version of spiced squash muffins. Instead of using butternut squash, I used some crooked neck squash that I finely chopped in my mini chopper.
Spiced Squash Muffins
2 cups of Gluten Free Mama's Coconut flour blend
1/3 cup packed brown sugar
2 teaspoon baking powder
2 teaspoon of pumpkin pie spice
1/2 teaspoon xanthan gum
3/4 cups finely chopped squash, zucchini, yellow or crooked neck
3/4 cup light corn syrup
1/4 cup melted butter
1/4 cup melted coconut oil
1 teaspoon vanilla
Mix dry ingredients first. In mixer, mix together eggs, squash, corn syrup, butter, oil and vanilla. Mix in dry ingredients until just moistened. Fill muffin cups 3/4 of the way full. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.
Inspired by Spiced Squash Muffins on Taste of Home
Spiced Squash Muffins
2 cups of Gluten Free Mama's Coconut flour blend
1/3 cup packed brown sugar
2 teaspoon baking powder
2 teaspoon of pumpkin pie spice
1/2 teaspoon xanthan gum
3/4 cups finely chopped squash, zucchini, yellow or crooked neck
3/4 cup light corn syrup
1/4 cup melted butter
1/4 cup melted coconut oil
1 teaspoon vanilla
Mix dry ingredients first. In mixer, mix together eggs, squash, corn syrup, butter, oil and vanilla. Mix in dry ingredients until just moistened. Fill muffin cups 3/4 of the way full. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.
Inspired by Spiced Squash Muffins on Taste of Home
 |
| I added some brown sugar on top for a sweet touch |
No comments:
Post a Comment