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Butternut Squash Muffins (Mock Cornbread)

After peeling open the monster squash our neighbor gave us to make soup a few days ago, we still had two-thirds of the squash left beckoning me to keep baking. I had my heart set on some Butternut Squash Multigrain Bread, but kiddo insisted they didn't like it (so not true, just in a mood).

So, I put on my thinking cap and figured out a new way to present it. And came up with these yummy morsels!

While the muffins were baking, kiddo piped up from the other room that "something smells delish, what're you making Mom?" Hmmm. Maybe they will eat it. Me thinks maybe. Dare I hope!

Then fresh out of the oven, smear on the cream cheese and dig in.... which is exactly what Mx. "I won't like that" did!

Yep - scarfed it right up! And so did I.

These aren't going to be around for long. The leftover chili in the fridge is looking like a great lunch tomorrow with these hearty mock cornbread muffins.

And just in case you're wondering - we still have more pureed squash leftover.

Inspiration struck while the kids were playing after dinner. We made some fabulous mock sweet potato casserole last year and I don't want eggs again for breakfast. As I'm typing this up, I'm waiting for the timer to check on the newest creation for squash in our kitchen- a twist of an old favorite, coffee cake. It looks divine! Check back for it's reviews, recipe and find out if that's the end of the monster squash!

Yields: 18 muffins


  • 1 1/2 cups cooked quinoa

  • 2 cups flour mix*

  • 2 tablespoons ground flaxseed meal

  • 2 1/2 teaspoons corn-free baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon non-iodized salt

  • 1/2 teaspoon ground pepper

  • 1/2 cup cooked & pureed butternut squash

  • 1 cup milk or alternative

  • 1/4 cup light EVOO

  • 1 teaspoon honey or other liquid sweetener

  • 2 large eggs (extra large if store bought) or alternative

*Flour mix - For easy calculating, I mix:

  • 1 cup sorghum flour

  • 1/2 cup brown rice flour

  • 1/2 cup white rice flour

  • 2/3 cup tapioca flour

  • 1/2 cup arrowroot flour

You'll have leftover flour mix. I like to use my leftover flour mix on the weekends for throwing together pancakes or a new creation.


Preheat oven to 350°F. Prepare muffin pan by oiling and dusting with flour mix. Be sure to tap out the excess flour.

Stir together dry ingredients. Mix wet ingredients in a separate bowl, combine with dry and stir in.

Bake 15-18 minutes. Muffins will be done when toothpick inserted comes out clean or firm & springy to the touch.

Let cool in pan for 5 minutes & then remove to finish cooling on a wire rack. Store in an airtight container or freeze (if you think any will be left).

Notes: Quinoa and squash can be cooked ahead of time. I usually plan ahead for this by making extra quinoa for dinner the night before I want to bake.

To keep this recipe as corn-free as possible we use; Authentic Foods flours, EnerG tapioca starch, Homestead Creamery whole milk (red lid) and Bertolli's EVOO.

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