By Chef Bai
SQUASH CORN BREAD MINI MUFFINS
9 steps
Prep:20minCook:20min
I took my favorite corn bread snack and added a fall vibe with butternut squash, which helped keep the muffins super soft and moist, all while adding an extra nutritional boost.
Updated at: Thu, 17 Aug 2023 07:05:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
9
Low
Nutrition per serving
Calories119.5 kcal (6%)
Total Fat5.6 g (8%)
Carbs16.2 g (6%)
Sugars4.9 g (5%)
Protein2.1 g (4%)
Sodium116.3 mg (6%)
Fiber1.2 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
If you haven’t already, steam your butternut squash in a steamer basket.
Step 2
Preheat oven to 350.
Step 3
In a large mixing bowl add your ground chia seed powder and water. Stir and let it sit for 3 minutes until the water has absorbed into the powder. Next add the melted coconut oil and steamed squash, and stir then smash the squash into a mashed paste with a fork.
Step 4
Now add your coconut sugar and nut milk, and mix thoroughly until you have a consistent smooth batter. Set this aside.
Step 5
In a separate clean mixing bowl, add all the dry ingredients of cornmeal, cassava flour, almond flour, baking powder, baking soda, and salt. Stir with a fork until you have all the dry ingredients mixed.
Step 6
Next step is to add all the wet mixture into the dry mix. Use a rubber spatula to mix until you have a beautiful corn bread batter.
Step 7
Pour the batter evenly into oiled muffin cups up to the top. These don’t rise very much so you won’t have to worry about them expanding too much.
Step 8
Bake at 350 for 18 minutes for mini muffins and 20-25 minutes for regular sized muffins.
Step 9
Enjoy with chili or slice of butter!
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