Perfect for the chilly winter months and a great side to hearty soups or chili are gluten free sweet squash corn muffins. There is plenty of room for variation, as you can use winter squash, butternut or delicata; or try pureed yams or sweet potatoes instead. Whatever winter veggie you decide to use (you can even use a mix of both sweet potato and squash), fill a roasting pan with ¼ inch of water, cover with foil and bake at 350 degrees for about an hour or until tender. Be sure to prick the potatoes or squash with a fork before roasting. When cool enough to handle, scoop out the flesh and transfer to a blender to puree. You can make extra either for baby food for your baby, or keep handy in the freezer as it will last about 3 months.
Use your favorite gluten free flour mix, or a gluten free oat flour which tends to have a bit more fiber content. Have fun experimenting with this allergen free recipe, the family is sure to enjoy any version you create.
Gluten Free Sweet Squash Corn Muffins
¾ cup cornmeal
2 teaspoons gluten free baking powder
¼ teaspoon sea salt
1 cup squash puree
3 tablespoons vegetable oil
¼ pure maple syrup
¼ cup water
Preheat oven to 375 degrees F and lightly grease muffin tins if not using muffin cups. In a large mixing bowl, whisk together flour, baking powder, and salt. In a separate bowl whisk squash puree, oil, syrup, and water until smooth. Add the wet ingredients to the dry and mix just enough to blend but do not overmix. Spoon into muffin cups and bake about 20-25 minutes, top of muffins will crack slightly when done.
Serves: 6
Prep Time: 30 minutes
