Peach & Butternut Squash Mini Muffins

• 1 cup Peaches, Peeled And Diced
• 1 cup Flour
• 1/2 cups Oats
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Vanilla Extract
• 1/2 cups Butternut Squash Puree
• 1/2 cups Peach Puree
• 1/2 cups Brown Sugar
• 1/4 cups Vegetable Oil
• 1 whole Egg

1. Preheat oven to 400u0b0.
2. Peel, core and finely dice the peaches. You should have 1 cup. Set aside.
3. In a large bowl, mix the dry ingredients (flour, oats, baking soda, baking powder) together.
4. Next, in a separate bowl mix the wet ingredients (vanilla extract, both purees, sugar, oil, egg) together.
5. Add the wet mix into the dry and stir to combine. Next, fold the diced peaches into the batter.
6. Spoon batter into greased or muffin-cup-lined mini muffin tins. Place in the oven and bake for 10 to 12 minutes or until an inserted toothpick into a baked muffin comes out clean.
7. Remove from tins and allow to cool on a cooling rack. Enjoy.

peaches, flour, oats, baking soda, baking powder, vanilla, butternut squash, peach puree, brown sugar, ubc, egg

Taken from tastykitchen.com/recipes/breads/peach-butternut-squash-mini-muffins/ (may not work)