Especially do not say that in your muffins is that ...
of Butternut Squash ! Let
taste and enjoy and after, long after when they have eaten the whole plate, you can maliciously
tell them ...
You just eat cucurbits !
For 6 & Muffins Butternut Pecan
200 g of raw butternut squash
14 pecan
90 g of almond puree complete
40 g sugar 40 g brown sugar
agave syrup
2oeufs
150g flour 1 tsp
domed
yeast 1 / 2 tsp cinnamon 1 pinch
ground ginger
Cut squash with skin into large chunks Mix all
long to get mashed
Crush 8 pecan
Uniting the two ingredients with two sugars and mashed Almond
Add spices, salt and two eggs
Finish by adding flour and yeast.
Mix well and fill muffin impressions to 3 / 4
Garnish each muffin with a pecan
Bake for 20-25 minutes at 180 degrees.
► I actually used a preparation of almond puree complete
already 30% sweetened with unrefined cane sugar.
but you can also opt for mashed almond white
less strong in taste and unite with the muscovado sugar or rapadura example.
The result is slightly sweet and not fat because there is no further additions of fat.
More tasty ideas for almond puree:
Pineapple Cake Sun - ginger
Cake Moist blueberries
Treats to berries
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