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Butternut Squash Muffins
Ingredients
  • 1 cup quick oats (or rolled oats ground briefly in the blender or food processor)
  • 1 cup whole wheat flour
  • ¾ cup butternut squash puree
  • ⅓ cup milk
  • ⅓ cup apple butter or applesauce
  • ⅓ cup maple syrup
  • 2 tablespoons butter, melted and cooled (or canola oil)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
Steps
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