Chocolate Winter Squash Muffins
1 c. all purpose flour
3/4 c. spelt flour
1 tsp. baking soda
3/4 c. good quality cocoa powder
2/3 c. brown sugar
12 oz. semi sweet choc. chips
3/4 c. lowfat buttermilk
1/4 c. sunflower oil
1 egg, beaten
1 c. pureed winter squash (butternut, acorn, etc...)
1 tsp. pure vanilla extract
Line muffin tins with paper liners or lightly spray muffin stone.
Heat oven to 400 degrees.
Combine flours, BS, cocoa, brown sugar, and chocolate chips in a med bowl, set aside.
In a large bowl, whisk together buttermilk, oil, egg, squash and vanilla. Add dry ingredients, just until combined. Use a scoop to fill muffin papers 2/3 full.
Bake for 14 - 16 mins, done when springy to touch. Makes 15 - 18 muffins.
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