Buttercup Squash Muffins

With the cold weather, you may find yourself stuck inside a bit more, which is a great time to whip up this recipe and master your baking skills!

Makes 12 muffins

Ingredients:

• 2 cups All purpose spelt flour (locally produced by Mud Run Farm)

• 1/2 cup Granulated sugar

• 1/2 tsp Baking powder

• 1 tsp Baking soda

• 1 tsp Salt

• 1 tsp Cinnamon

• 1/4 cup Vegetable oil

• 1/4 cup Honey (locally produced by Schmidt Family Farms, Tierra Verde Farms, and Brighton Wool & Honey Co.)

• 2 Eggs (locally produced by Mud Run Farm and Tierra Verde Farms)

• 1 cup Pureed buttercup squash (locally grown by Huffman Fruit Farm) – watch the cooking demonstration for step by step instructions on how to puree the squash

• 1 Apple, grated (locally grown by Huffman Fruit Farm)

Method:

1. Preheat the oven to 350 degrees. Prepare a muffin tin by lining with paper or spraying with oil.
2. In a bowl, mix together dry ingredients until well combined.
3. In a separate bowl, mix together wet ingredients.
4. Fold the wet ingredients into the dry ingredients, and gently mix until incorporated.
5. Divide batter into muffin tins and bake for 25 minutes, or until an inserted toothpick comes out clean. Enjoy!