Tonight I created the perfect muffin. This is not the gluten-free baked goods of the 90s that tasted like cardboard. From the top of the muffin to the bottom, it's moist and delicious. It's a variation on Mark Sisson's pumpkin muffin recipe, which is a variation of a Bruce Fife recipe. The red kuri squash was a bit cheaper at the store than pie pumpkins. It has a mild flavor (despite being called "onion squash" in the UK, apparently after its shape). To cook it, stab it through to the center around the top a few times with a meat fork or sharp knife and bake it on a cookie sheet or pie dish at 350F (175C or gas mark 4) for an hour. Allow it to cool, then cut it in half, scoop out the seeds, scoop the flesh into a pan, and mash with a potato masher. (You could use a food processor if you don't mind the cleanup.) Red kuri squash. Image by Marzena P. from Pixabay Perfect Muffins 12 servings. 1/2 cooked red kuri (hokkaido) squash, cooked and
Do-it-yourself health. Low-carb, mostly evolutionary.