winter-squash-honey-muffin-baked

Winter Squash Honey Muffins

winter-squash-honey-muffin-bakedIn line with principal French cooking technique, and the necessary resourcefulness of current times, one must not waste.  I chose to eat my holiday decorations.

winter-squashopened-winter-squash-honey-muffins

While that winter squash might look like a tie-dyed version of something you cut open and put a candle in last week, it is much more than that.  Far much more.  And for me this morning?  It was breakfast.

Winter squash is wonderful as it keeps for a long time, is very nutritious, and tastes like candy.  It also looks very pretty perched on a windowsill!  I thought I’d like some sweet shine in my muffins to start the day, and this is what happened:

flour-added-winter-squash-muffinsunbaked-winter-squash-honey-muffins

winter squash honey muffins

Serves one dozen muffins
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Appetizer, Bread, Breakfast, Dessert, Lunch, Side Dish, Snack, Starter
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 2 cups winter squash purée
  • 4 tablespoons flax seed meal (ground flax seeds)
  • 8 tablespoons warm water
  • 1 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1/4 cup millet flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup neutral flavored oil
  • 1/4-1/2 cup honey, agave nectar, sugar... (to your taste!)

Note

To make fresh squash puree, slice a large winter squash of your choice in half, scoop out the seeds and goop, and bake, skin-side down, for about 35 minutes to 1 hour, depending on the squash.  To test for done-ness, poke with a fork, and if the fork easily goes down to the skin, and the inside is soft, it is ready.  Remove from heat, let cool to touch, and immediately scoop out flesh.  Puree using a handheld mixer or food processor, and let cool before covering to refrigerate or use directly in baking.  Can be stored airtight for up to 5 days.  Best made in advance.

Directions

Step 1 Soak 2 tbs. flax seed meal in 4 tbs. warm water for 10 minutes.  Pre-heat oven to 375 degrees Fahrenheit.  Prepare two muffin tins with either oil and flour or baking tins.
Step 2 Combine dry ingredients (flours, baking powder, baking soda, and sea salt) in a medium bowl.

Step 3 After flax seeds have soaked for at least 10 minutes, combine in large bowl with squash puree and honey.  Slowly pour in olive oil and combine.
Add dry ingredients, and combine until a nice dough forms.
Step 4 Fill prepared muffin pans with dough until each tin is about 3/4 full.  Bake for 30-35 minutes, or until top is browned and center is firm.
Serve warm for a fresh treat, or keep, covered in a cool area, for up to 4 days (if they last that long.)  Can freeze for up to two weeks.

 

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