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Whole Orange and Butternut Squash Breakfast Muffins Revisited

It was two years ago that I first published this recipe and a lot has changed in that space of time. All else aside, my little blog continues to chug along - admittedly at glacial pace and with, at times, so few page views that I am led to wonder why I bother. Except I know that the reason I bother is because this is my dream and it's what I love. What is there left in this life without dreams to nurture and creativity to channel? So on I go. 


Whole Orange and Butternut Squash Breakfast Muffins Revisited

I'm revisiting some oldies but goodies so as not to forget about these recipes. Sometimes us oldies need to know that we're still loved.

I've tweaked this recipe ever so slightly from the original and added more accurate measurements and a pinch of nutmeg but in essence it's the same super easy muffin recipe, that uses a whole orange - skin, pith and all, and plenty of butternut squash. Enjoy.

Whole Orange and Butternut Squash Breakfast Muffins
Gluten-free, Grain-free, Dairy-free, Nut-free, Refined Sugar-free
Makes 12

Ingredients:
200g (approx 1 cup) cooked and cooled butternut squash (steam or roast rather than boiling which absorbs too much liquid)
1 medium, thin-skinned orange, (approx 175g), washed, unpeeled, cut into eight pieces, pips removed
juice of 1/4 lemon (1 tbsp)
3 tbsp (35-40g) coconut oil, melted (more for greasing muffin tin, if using non-silicone tray)
4 eggs
1 tsp vanilla extract
1/2 cup (70g) coconut flour, sifted
1/4 cup (35g) tapioca flour, sifted
1 tsp baking powder
1 tbsp cinnamon
1/2 tsp ground nutmeg
pinch of sea salt
Optional: 1/4 cup honey or 1/4 cup raisins
Optional: toasted butternut squash seeds for topping, or use mixture of pumpkin/ sunflower/ sesame seeds

Instructions:
1. Preheat oven to 175 degrees celsius, 350 degrees farenheit.
2. Grease a muffin tin with coconut oil or line a baking tray with silicone muffin case.
3. Blitz orange in food processor until it turns to mulch, scraping down sides if necessary.
4. Add butternut squash, coconut flour, tapioca flour, coconut oil, eggs, salt, cinnamon, nutmeg, vanilla, lemon juice and bicarbonate of soda (and honey or raisins if using). Combine well.
5. Divide mixture equally between the 12 muffin cases. An ice cream scoop gives a neat rounded finish to the muffins.
6. Top with a few toasted seeds if using, gently pressing them down so they adhere.
7. Bake in pre-heated oven for 25 minutes, or until golden on the top and skewer inserted into the centre comes out clean.
8. Cool for 5 minutes before removing from tin/ silicone cases and transferr to a cooling rack.
9. When completely cool store in airtight container in fridge or freeze for individual defrosting when needed.

Comments

  1. Do keep going with your blog! Love your recipes and beautiful photography. Just came back today to make the red cabbage Moroccan salad again, and the chocolate orange bites are a firm family favourite! Have now bookmarked several of the newer recipes to try :)

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