Ramble On

I think one of my favorite things in the world is mini muffins, cause I can eat four of them at once and that's okay in my mind because they are mini muffins. I also like small things, like tiny pumpkin printed cupcake liners that I had left over from baking my daughter's class corn muffins for Thanksgiving. Use what you have!

Grain Free, SCD Legal, Nut Free Winter Squash Muffins (yes that's a mouth full!)

Ingredients:
4 eggs
1/4 SCD legal yogurt
1/2 cup winter squash puree (i used butternut but pumpkin will work too)
1/2 tsp vanilla extract
1/4 cup olive oil
1/2 cup honey
1 tsp cinnamon
1/2 tsp baking soda
1/2 cup coconut flour
1/4 tsp sea salt

Directions:
Preheat your oven to 350 degrees and line a mini muffin pan with your little mini muffin liners.  Combine the coconut flour, sea salt, baking soda, and cinnamon in a small bowl mixing well to combine. Combine the remaining ingredients in another bowl, mixing well. Add the dry ingredients to the wet ingredients and mix until they are no more lumps with an electric mixer. You can also use a blender or a food processor to do this, add the liquid first and then the dry or it just won't mix. Pour into your prepared muffin tin filling 3/4 of the way full. Bake for 15 minutes.



How do you get you minis out of their tins? I usually use a spoon to sort of scoop them out, you know after I burn my fingers a couple of times trying to lift them out.