Sorry, kids – if Mom’s got a New Year’s resolution to eat better, you’re going to have to eat better too. But the good news is, you won’t have to suffer taste-wise. These butternut squash muffins with mulling spices have a nice cake-y texture, they’re moist but not too sweet, and they smell amazing when they’re fresh out of the oven. They also give you a little more “oomph” in your breakfast than you’ll get from your typical white-flour waffle or pancake. Could this be the start of a whole new breakfast trend?
Butternut Squash Muffins with Mulling Spices
1 cup mashed cooked butternut squash
1/2 cup honey
6 T. butter, melted
2 T. vegetable oil
1 cup whole wheat flour
1/2 cup almond flour
1/4 cup flax meal
1 1/2 tsp. ground mulling spices (see note)
1 tsp. ground cinnamon
1 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
Preheat oven to 350 degrees. In a large mixing bowl combine the butternut squash, eggs, honey, melted butter, and vegetable oil; whisk together until thoroughly combined. In a smaller bowl, combine the flours, flax meal, spices, baking powder, baking soda, and salt. Mix thoroughly. Gradually add flour mixture to squash mixture, stirring until just combined. Carefully scoop batter by rounded tablespoonfuls into muffin tins. Bake at 350 degrees for 25 minutes. Yield: 1 dozen muffins.
Note: We used Frieda’s mulling spice mixture, which is made of cassia, cloves, dried orange rind. We processed it with a food processor until it was ground into a powder. If you can’t get your hands on those mulling spices, increase the cinnamon to 1 1/2 teaspoons, and add 1/2 tsp. ground cloves and 1/4 tsp. ground nutmeg.