Whenever we get butternut squash in our CSA box, I try to bake it right away and store the puree in the fridge. I can then use it in a variety of recipes, and today I decided to bake squash muffins. They came out incredibly fluffy, probably because I replaced almost half the flour with teff. I made a few other adjustments to Isa’s recipe, and it turned out great. Here’s my version:

Dry Ingredients:
1 cup spelt flour
3/4 cup teff
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground or freshly grated nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice

Wet Ingredients:
1 cup pureed pumpkin
1/2 cup almond milk (I used my turmeric-goldenberry milk, so you might need to add a bit more maple syrup if yours is unsweetened.)
1/2 cup vegetable oil
1/2 cup maple syrup
3 chopped dates

Heat oven to 400 degrees. Mix dry ingredients and wet ingredients separately. Then, gradually add dry ingredients to wet ingredient bowl. Mix until just combined. Pour into a dozen muffin molds and bake for about 20 minutes or until knife comes out dry.

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