Squash Muffins

Breakfast yesterday morning.

I think these muffins are the ultimate saving grace of the gluten-free baker (diary-free too, and if you use Egg Replacer instead of the eggs, as I do, it’s egg free as well).

Ultimate Gluten-Free Squash Muffins

1/2- 1 cup Maple syrup (depending on how sweet you like them)

4 eggs beaten

3/4 cup oil

1 1/2 cups Water

2 cups pureed squash

3 cups rice flour (brown or white, whichever you prefer)

1/2 tsp. salt

1/2 tsp baking powder

1 tsp baking soda

1 tsp. cloves

1 tsp. nutmeg

1 tsp. cinnamon

Combine all of the wet ingredients in one bowl and all of the dry ingredients in another. Blend together. Bake at 350 in an ungreased pan. Muffins take about 20 minutes, bread is around an hour, cake is somewhere in between. Keep and eye out because it varies from oven to oven. This makes around 24 muffins or two loaves of bread. Leftovers freeze well.


We’re off to a concert today, featuring two of my very favorite performers. I can’t wait! Hope you are having a wonderful weekend!


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