14 oz. butternut squash, skin on, roughly chopped
1 ½ cup packed brown sugar
4 large eggs
generous pinch salt
1 cup whole wheat flour
1 cup plus 2 Tbsp. all purpose flour
2 tsp. baking powder
½ cup toasted walnuts
1 tsp. ground cinnamon
1 tsp. vanilla extract
¾ cup extra virgin olive oil
Preheat the oven to 350°. Line 24 muffin cups with paper.
Add the squash to the bowl of a food processor. Pulse several times until the squash is very finely minced. Add the sugar and the eggs, pulse 8-10 more times. Add the salt, flours, baking powder, walnuts, cinnamon, vanilla and olive oil, turn on and let all ingredients combine, about 20 seconds. Scrape the sides down and allow machine to run for an additional 10 seconds.
Fill each muffin cup and bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and allow to cool on a wire rack.
Serve warm!
Makes 24 muffins.
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