It’s fall! Crisp air, pumpkins, sweaters, squashes, lots of cinnamon and spice fill our homes. Always looking to hide some veggies in delicious food, I baked up a medium butternut squash to use as “pumpkin” in our muffins. These use sprouted wheat flour and raw honey for a sweet treat, especially for those on a Recovery Diet type lifestyle.

Butternut Cinnamon Muffins

makes about 24 muffins

Ingredients:

• 4 cups cooked butternut or other fall harvest squash
• 1 cup butter, organic
• 1 cup raw honey
• 1 tsp pink salt
• 2 TB baking powder, GMO-free
• 1 TB cinnamon
• 1 TB vanilla extract
• 6 eggs, pastured by a local farmer
• 4 cups sprouted flour (watch for consistency as every flour is slightly different)

Method:

1. Preheat oven to 400 degrees.
2. In a mixer, add squash, butter, honey, salt, powder, cinnamon, vanilla and eggs – blend until well incorporated.
3. Add flour one cup at a time, mixing well in between each addition. Mix well for a few minutes.
4. Pour batter into parchment baking cup lined stainless steel or stone muffin pans.
5. Bake in preheated oven for about 25-28 minutes.

Enjoy while reading your favorite book with a sweet sibling, of course.