Gluten-Free Butternut Squash and Sage Brown Butter Corn Mini-Muffins
Ingredients
- 1-1/2 cups almond meal/flour
- 1-1/2 cups medium grind cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of ground cloves
- 1/2 cup 1 stick unsalted butter, cut into pieces
- 1/2 cup fresh sage chopped
- 1/2 cup maple syrup
- 3/4 cup buttermilk
- 3 eggs
- 1-1/2 cups roasted butternut squash purée
Instructions
- Preheat oven to 350°F.
- Grease four mini-muffin pans (total of 48 muffins).
- In a medium bowl, combine almond meal, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.
- In a medium saucepan, melt butter over medium-low heat. Add sage and cook about 5-8 minutes until the butter turns a golden brown (the white solids will turn brown). Remove from heat allow to cool for a few minutes.
- In a large bowl, whisk together maple syrup, buttermilk, eggs, and butternut squash purée. Add brown butter and sage mixture to butternut squash mixture and whisk until incorporated.
- Slowly whisk in the flour mixture.
- Fill each muffin cup almost to the top with batter. Bake for 15 to 17 minutes or until sides and tops of muffins start to turn golden brown. Allow muffins to cool for ten minutes in the muffin tray and then transfer to a wire rack and allow to cool the rest of the way.
Notes
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 3/4 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.
* 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 3/4 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.
