A delicious and easy way to sneak in some vegetables! The addition of butternut squash puree and cake flour makes for a perfectly tender muffin. These aren’t too sweet, but you can add a powdered sugar glaze if you prefer.
1. Preheat oven to 350 degrees and line a 12-cup muffin tin.
2. In a saucepan cook butter over medium heat, stirring constantly until it browns. Off heat allow to cool to room temperature.
3. In a large bowl combine the Farmer’s Market Foods Organic Butternut Squash Puree, eggs, maple syrup, milk, vanilla extract and browned butter. Stir to combine.
4. In a second bowl combine cake flour, baking soda, chai spice and salt. Whisk to combine. Note: If you don’t have chai spice, you can use an equal combination of cinnamon, ginger, cardamom and allspice.
5. Add the dry ingredients into the wet, mixing until just combined. Divide batter evenly between muffin tin wells.
6. Bake for 20-25 minutes or until a tester comes out clean. Cool in pan for five minutes, then remove to a wire rack to cool completely. These can also be topped with an optional glaze by mixing 1/2 cup powdered sugar and 1 tbsp milk of your choice.