Notes:
* I used
Bob’s Red Mill gluten-free medium grind cornmeal,
Bob’s Red Mill finely ground almond meal/flour and
Farmer’s Market Organic Butternut Squash (already puréed).
* I recommend using
SACO Cultured Buttermilk Blend in place of fresh buttermilk. You’ll find it in the baking section of your grocery store. Follow directions on the container for use. It keeps for a few years refrigerated so you always have buttermilk on hand.
* Instead of using a hand whisk you could use a stand mixer with the whisk attachment. I prefer this as it’s less strain on my hands.
* Variations: makes about 18 regular muffins. Fill each muffin cup ¾ of the way up. Back for 20 to 23 minutes.
* If making your own butternut squash purée, 1 medium butternut squash should yield about 1-1/2 cups puree.
* You could substitute pumpkin purée for butternut squash purée.
* Freezes well.