Make this recipe virgin by substituting kombucha for the rum and mineral water – delicious.
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1/2 Navitas Naturals Palm Sugar |
| 1 cup whole wheat pastry flour | |
| 1 cup rolled oats | |
| 2 tsp baking powder | |
| 1 tsp baking soda | |
| ½ tsp cinnamon | |
| ¼ tsp nutmeg | |
| ¼ tsp all spice | |
| ¼ tsp salt | |
| 1.5 cup buttercup puree (yield from about ½ of a medium sized buttecup squash) | |
| ¼ cup vegetable oil | |
| 2 eggs | |
| 1 tsp vanilla extract | |
| 1-inch piece fresh ginger, grated | |
| ½ cup walnut pieces |
|
2 T Navitas Naturals Palm Sugar |
| 2 Tbsp oats | |
| 2 Tbsp vegetable oil |
Preheat oven to 350°F. In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg, all spice and salt. In a separate bowl, combine squash, vegetable oil, eggs, sugar, vanilla and ginger. Stir dry ingredients into wet ingredients. Fold in walnuts. Divide muffins among 12 prepared muffin cups.
Combine oats, sugar and oil in a small bowl. Divide mixture among the tops of muffin batter. Bake for about 22 minutes, or until a tester comes out clean. Let cool before unmolding. Because they are so moist, it’s best to store them in the fridge.
Submitted by: Matthew Kadey – www.muffintinmania.com
