Butternut Squash Muffins

By Miriam Castanho-Bollinger

1 1/2 c Brown Rice flour
1/2 c Brown sugar
2 tsp baking powder
1 tsp cinnamon
1/2 tsp Xanthan gum
1/3 tsp salt
1/4 c goat butter or vegetable oil
2 egg replacement
1/2 c goat’s milk or CF substitution
1 c Butternut squash

Combine all dry ingredients in a medium size bowl. Reserve. Combine all wet ingredients, mix well and add to the dry ingredients. Mix well and place in muffin pans. Bake @ 350F for 25 – 35 minutes.

Yield: 30 small muffins.

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