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.)
Perfect Muffins
12 servings.
1/2 cooked red kuri (hokkaido) squash, cooked and mashed
1/2 cup coconut flour
1/2 cup almond flour
2/3 cup sucralose
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking soda
1 teaspoon salt
6 eggs
4 tablespoons melted butter
Preheat oven to 400F (200C, or gas mark 6). Put 12 silicone baking cups in a muffin tin or on a cookie sheet. (Or grease and flour a muffin tin or use paper baking cups. Silicone just makes it easier.)
Sift coconut flour, almond flour, baking soda, salt and spices in a small bowl. Set aside.
Place squash in a mixing bowl. One by one, crack the eggs into the bowl, mixing well with the squash after adding each egg.
Add flour mixture to egg mixture and mix. Add melted butter and sucralose and mix thoroughly.
Spoon into baking cups. Bake for 20 minutes. Enjoy.
Approximately 8g net carbs per muffin.
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.)
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| Red kuri squash. Image by Marzena P. from Pixabay |
12 servings.
1/2 cooked red kuri (hokkaido) squash, cooked and mashed
1/2 cup coconut flour
1/2 cup almond flour
2/3 cup sucralose
2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1 teaspoon baking soda
1 teaspoon salt
6 eggs
4 tablespoons melted butter
Preheat oven to 400F (200C, or gas mark 6). Put 12 silicone baking cups in a muffin tin or on a cookie sheet. (Or grease and flour a muffin tin or use paper baking cups. Silicone just makes it easier.)
Sift coconut flour, almond flour, baking soda, salt and spices in a small bowl. Set aside.
Place squash in a mixing bowl. One by one, crack the eggs into the bowl, mixing well with the squash after adding each egg.
Add flour mixture to egg mixture and mix. Add melted butter and sucralose and mix thoroughly.
Spoon into baking cups. Bake for 20 minutes. Enjoy.
Approximately 8g net carbs per muffin.
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