A warm and richly scented muffin with perfect fall flavor from butternut squash and mulling spices
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 (preferably lined with muffin papers, but if you don't have any, then grease the muffin tins).
Bake at 350 degrees for 25 minutes.