Makes 48 mini muffins or 12 regular muffins
What I use:
- 1 stick of butter, softened
- 1/2 c. brown sugar
- 2 bananas, mashed
- 1 4oz. baby food jar squash
- 2 carrots, grated
- 2 eggs
- 1 c. brown rice flour
- 1/2 c. ground flaxseed
- 1 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, cream the butter and brown sugar together.
3. Add the bananas, squash, carrots, and eggs. Mix well.
4. Add the flour, ground flax, baking soda, baking powder, pie spice, and salt. Mix well.
5. Grease your muffin pan and fill each cup 3/4 of the way. I use a mini ice cream scoop to make sure they all bake evenly.
6. Bake for 15 to 20 minutes for mini muffins, or 20 to 25 for regular muffins.
7. Cool for 10 minutes in the pan before turning out and cooling on a wire rack.
(These muffins are the ones on the left in the pic above. The ones on the right are Sneaky Oatmeal Muffins.)
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