BEST GOLD TESTER

Butternut Squash Muffins
Serves 12 Jumbo or 24 regular muffins
Points 5 jumbo or 2 regular

1/2 cup(s) butter
2/3 cup(s) Agave Nectar
3 item(s) egg
1 1/2 cup(s) Whole Wheat Pastry Flour
1/2 cup(s) Gold Medal All-Purpose Organic Flour
1 Tbsp baking powder
1 1/2 tsp baking soda
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cloves
1 2/3 cup(s) butternut squash
3/4 cup(s) raisins
1 tsp ground allspice
1 Tbsp fresh orange juice
1 Tbsp fresh lemon juice

Instructions

Preheat oven to 350 degrees. Line muffin tins.
Cream butter on medium high for 2 minutes. Add agave and continue
mixing on medium high for another 2-3 minutes until light and fluffy.
Add eggs one at a time while mixing on medium low until eggs are
completely incorporated. Mix in orange zest.
Sift together flour, baking powder, baking soda, cinnamon, ginger,
nutmeg, cloves, and all spice. Add sifted flour mix to butter mix on
low speed until smooth. Stir in butternut squash and raisins.
Add orange juice and lemon juice and stir until smooth. Turn into
prepared pan and smooth the top with a spatula.
Bake for 35-40 minutes, until the top is a deep golden brown and cake
tester tests clean.
Let cool on wire rack for 5 minutes then remove from tin.

These taste best grilled in olive oil and topped with almond butter.

best viewed large size