1 cup soy milk*
4 cups 100% whole wheat flour**
1/2 tsp salt (decreased it simply to have less sodium intake)
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
3 tsp baking powder
1 tsp baking soda
1 cup Agave
1 cup liquid egg whites
2 cups cooked pureed butternut squash
2/3 cup grapeseed oil
1. Preheat oven to 400 degrees. Prepare 24 muffin cups. (I would use “If You Care” muffin cups. You can also spray with Pam or coat with butter or oil.)
2. Mix all the dry ingredients: the flour, salt, cinnamon, nutmeg, ginger, cloves, baking powder and baking soda. Set aside.
3. Blend the wet ingredients: soy milk, Agave, eggs, squash, and oil.
4. Quickly blend the dry ingredients into the wet just until the dry ingredients are moistened.
5. Fill the muffin cups evenly about 2/3 full.
6. Put the muffin tins into the oven and immediately reduce the heat to 375 degrees. (Preheating the oven to 400 allows the muffins to begin with the heat necessary to facilitate rapid rising of the muffins, but lowering the heat allows the muffins to cook evenly without the sides becoming more cooked than the middle.)
7. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for at least five minutes in the tins before removing to a wire rack to cool.
* You can always use water or another type of milk.
** These muffins can easily be made with the Authentic Food Multi-blend gluten free flour. Just reduce the amount by 1/2 cup.