YIELDS: 6 large or 10 medium servings
- 3/4 cup cornmeal or corn flour for softer texture
- 3/4 cup gluten-free flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 1 cup winter squash (any variety), pureed
- 3 Tbsp safflower oil
- 1/4 cup pure maple syrup
- 1/4 cup water
Preheat oven to 375° F. Lightly grease muffin tins or use liners.
In a large mixing bowl, whisk together flours, baking powder and salt. In a separate bowl, whisk together squash puree, oil, syrup and water until smooth. Add the wet ingredients to the dry, and stir just enough to blend but do not overmix.
Spoon into muffin cups and bake about 15 to 20 minutes; top of muffins will crack slightly when done and a toothpick inserted into the middle should come out clean.
Recipe submitted by Sondra Weidman, The Cooking Club, December 2012