Acorn Squash Apple Muffins

• 2-1/2 ounces, weight Millet Flour
• 2-1/2 ounces, weight White Rice Flour
• 2-1/2 ounces, weight Sweet Rice Flour
• 2-1/2 ounces, weight Corn Meal
• 2-1/2 ounces, weight Starch (corn, Tapioca, Or Potato)
• 1 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/8 teaspoons Salt
• 2 teaspoons Cinnamon Powder
• 1/8 teaspoons Nutmeg Powder
• 1/4 teaspoons Pure Stevia Extract Powder
• 2 Tablespoons Ground Flaxseed
• 1 Tablespoon Lukewarm Water
• 6 Tablespoons Olive Oil
• 1-1/2 cup Cooked Acorn Squash Puree
• 1/2 cups Unsweetened Applesauce
• 1 Apple (cored, Peeled And Diced)
• 2 Tablespoons Squash/Pumpkin Seed Kernels

1. 1. Preheat oven to 375u0b0F. Lightly spray a 12-cup standard size muffin tin with vegetable oil spray.
2. 2. In a large mixing bowl, sift together the flours, corn meal, starch, baking soda, baking powder, salt, cinnamon, nutmeg and stevia. Set aside.
3. 3. In another large mixing bowl, combine the flax seed meal and lukewarm water to make the flax seed egg. Set aside for 5 minutes and then add oil, squash puree, and applesauce into the flax seed egg.
4. 4. Mix dry ingredients into the wet ingredients until just combined. Add chopped apple, then gently fold together to combine. Spoon the batter into the prepared muffin cups. Sprinkle squash seed kernels on top.
5. 5. Bake for 20 minutes or until the muffins are springy. Remove pan from oven. Let muffins cool in the pan for 5 minutes, then transfer to a wire cooling rack. Serve warm.

weight millet, weight white rice flour, weight sweet rice, meal, weight starch, baking soda, baking powder, salt, cinnamon powder, nutmeg powder, ubc, ground flaxseed, water, olive oil, unsweetened applesauce, apple, kernels

Taken from tastykitchen.com/recipes/breads/acorn-squash-apple-muffins/ (may not work)