Organic Butternut Squash Mixed Flour Muffins

 

Makes 15 – 20 cakes

Ingredients

  • 350 g  Organic raw cane brown sugar OR substitute with fructose for an even healthier option (1/3 of the  quantity)
  • 400g  Chopped butternut squash
  • 4 Large free range organic eggs
  • 150g  Organic Spelt flour
  • 100g Organic Rice flour
  • 50g Organic Cornflour
  • 2 teaspoons baking powder
  • ½ teaspoon xantham gum ( available at most good health shops and necessary for wheat free cooking)
  • 1 teaspoon cinnamon or mixed spice
  • 175 ml Extra virgin organic olive oil

Icing

  • 1 small tub of cream cheese
  • ¾ cup of icing sugar sifted ( add more to taste)
  • zest of 1 lemon
  • Walnuts or dried fruit for decoration

Method

  1. Pre heat oven to 180 degrees and line a muffin tin with cases
  2. Whizz squash in the mixer for a couple of minutes until finely chopped but no more
  3. Add sugar and eggs and mix again
  4. Add flours, baking powder cinnamon or mixed spice and xantham gum and mix to combine well but no longer
  5. Add the olive oil and combine once more
  6. Transfer to cake cases and cook in oven for approx 15 to 20 minutes
  7. 7. Simply combine all ingredients until smooth and apply liberally to top of cakes when they are cooled. Press in the nuts of dried fruit for decoration.

HEALTH BENEFITS

Spelt is an ancient grain. Tasty and nutritious it was one of the first grains to be grown by early farmers as long ago as 5000 BC. Also used by the Romans, spelt preceded wheat and has a higher nutritional value and mineral content. It is also more plentiful as simple and complex carbohydrates.

 

Spelt grain is higher in protein and Vitamins B and E and it is also digestible by some people with wheat allergies. Spelt is not however gluten free.