Apple Hazelnut Muffins Gf Vegan Recipes
BUTTERNUT SQUASH, APPLE, AND HAZELNUT MUFFINS
For an antioxidant boost, add 1 cup frozen blueberries and bake these gluten-free muffins an additional 5 minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 12
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees and line a muffin pan with 12 baking cups.
- Steam squash until tender, about 10 minutes, then transfer to a food processor and puree until smooth.
- In a large bowl, whisk together flours, salt, baking soda, baking powder, cinnamon, and ginger. In another bowl, whisk together eggs, 1/2 cup squash puree, sugars, oil, vanilla, and lemon zest.
- Fold wet ingredients into dry ingredients until well incorporated, then fold in apple. Spoon batter into baking cups and sprinkle with hazelnuts.
- Bake until golden brown and a toothpick inserted in centers comes out clean, about 18 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 212 g, Cholesterol 53 g, Fat 10 g, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, Sodium 236 g
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