Saturday, October 17, 2009

Squash mini muffins

Another recipe for freezing and packing

4 pastured or free-range organic eggs seperated
1 cooked acorn squash or 1/2 cooked large butternut squash (1 1/2-2cups) (this also works with pumpkin or really any pureed veggie) (the easiest way to cook the squash is to put it whole in the oven at 350 for 45-60 min, then cut and discard seeds, scoop out flesh for recipe)
1 TBS of Coconut Oil or ghee (optional)
1 TSP of Cinnamon.
4-5 drops of Stevia (optional)

Preheat oven to 300 degrees. Grease a mini-muffin tin or use small muffin cups. Combine egg yolks with all other ingredients in a food processor or blender and process just until smooth. Beat egg whites until soft peaks form. Stir egg whites into mixture. Spoon into muffin cups.
Bake 30 to 40 minutes until muffins pull away from the sides of the
pan and appear dry and browned around the edges.
Carefully cut around the edges and lift out.

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