Citrus Muffins (with butternut squash)

These muffins are adapted for SCD from Harry Eastwood’s St. Clement’s Cupcakes in Red Velvet and Chocolate Heartache. I bought a kitchen scale just so that I could bake out of this cookbook published in the UK and not yet translated into American measures. Now I wish I had gotten one years ago.

Citrus muffins

300g butternut squash
zest of 2 lemons
zest of 2 oranges
3 large eggs
100g honey
juice of 2 oranges
juice of 1 lemon
150g almond flour
50g coconut flour
2 tsp baking soda
1/4 tsp salt
[1/4 cup water]

Preheat oven to 325°. Put muffin papers in 12 muffin cups.

Peel and finely grate the raw butternut squash. If you grate by hand, you can reduce the amount down to 200g. If you use a food processor, pick out the largest chunks. Don’t do this until you’re ready to mix the muffins, or the squash will get dry.

Zest the lemons and oranges & chop the zest. I like to use a vegetable peeler followed by a knife. You can use a fairly rough chop if you like larger pieces of zest.

Weigh and mix the flours, baking soda, and salt. Add eggs, squash, honey, lemon juice, and orange juice. Mix everything together well. If the mixture seems too dry to spoon into muffin cups, add up to 1/4 cup water.

Spoon into muffin cups. Bake for 40 minutes---until firm to the touch. Serve with a drizzle of honey, lemon curd, or marmalade.