Monday, August 23, 2010
You need to make some butternut squash puree before you start (you can also use kombocha) - so trim up a squash, cut into 1/2 inch cubes and steam until tender - puree or mash. Soften your butter - leave it out on the counter with the eggs the night before you make them.
2 cups gluten free flour blend (1/2 sorghum, 1/2 brown rice, 1/2 tapioca, 1/2 quinoa is what I use - but - quinoa flour is an acquired taste and you can substitute more brown rice flour)
1/2 tsp xanthan gum (optional - leaving it out makes crumblier muffins - they were just fine when I left it out this morning)
1 tsp baking soda
1/4 tsp sea salt
1/4 teaspoon cinnamon
1/2 cup butter softened
1/3 cup honey
1 tsp pure vanilla extract
1/4 cup milk
1/2 cup pureed/mash butternut or kombocha squash
1. preheat oven to 350 - line 12 muffin tin or 24 mini-muffin tin with liners - alternatively spray with non-stick spray.
2. Combine all dry ingredients in a bowl.
3. cream honey and butter
4. add eggs
5. add vanilla
6. add bananas and squash
7. add 1/4 cup milk
8. slowly add flour
9. mix until combined
10. put in prepared pan - I fill mine and they work fine.
bake for 25 minutes check with toothpick - should come out clean.
let cool completely - especially if you use quinoa flour.