Prep: 20 min
Bake: 20 min @ 320°
Cool: 10 min
Makes: 20 muffins
Wet ingredients:
- 4 large eggs
- ¾ cup of water (more if the mix looks very sticky)
- ¾ cup grapeseed oil
- ½ - ¾ cup of Absinthe Orange Deliciousness
- ½ teaspoon salt
- One small butternut squash (or sweet potato or pumpkin of a similar size) deseeded and roasted until soft. - about 1.5 cups of squash
Dry ingredients:
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¾ tsp each of ground cloves
- ¾ tsp pumpkin pie spice (or all spice)
- ¾ tsp each ground cloves and nutmeg
- ¼ cup raisins
- ¼ cup chopped walnuts (or any nuts of your choice)
Half and de-seed* the squash. Lightly brush with oil. Roast until soft at 350 F. About 20 minutes. Scoop the squash out of the skin. *Keep the seeds if using squash/pumpkin and roast those separately with a touch of oil and salt.
Mix the wet ingredients into a large bowl and blend.
Sift the dry ingredients into a different bowl.
Add the roasted squash to the wet ingredients and blend again until mix is smooth. The mix at this point should drip off the spoon but not run off it; if it doesn’t, add some more water and oil, equal amounts of each and blend again until desired consistency is reached.
Fold in dry ingredients.
Spoon batter into muffin cups to about ½ to ¾ full and top with a few toasted seeds.
Bake at 320 F for around 15-20 mins, when the tops start to split, or when a toothpick inserted comes out clean.
Remove from oven and leave in tray for 5-10 mins before removing to cool.
Makes around 20 small muffins.
