Butternut Squash and Apple Muffins
MAKES 16
Whip up batches of these fruit- and veggie-filled muffins, and you’ll have a quick on-the-go breakfast option all autumn long.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1 teaspoon kosher salt
1½ cups firmly packed light brown sugar
1½ cups peeled, grated Gala apple
1 cup Roasted Butternut Squash (recipe follows)
½ cup vegetable oil
2 large eggs
16 (⅛-inch-thick) unpeeled Gala apple slices
1. Preheat oven to 350°. Line 16 wells of 2 (12-cup) muffin pans with paper liners.
In a large bowl, whisk together flour, baking powder, pie spice, and salt. In another large bowl, stir together brown sugar, apple, Roasted Butternut Squash, oil, and eggs until well
