Butternut and Pecan Muffins

Ingredients

  • 200 g raw butternut squash
  • 90 g of almond puree
  • 150 g of Céliane pastry mix
  • 40 g brown sugar
  • 40 g of agave syrup
  • 2 eggs
  • 1 teaspoon of cinnamon
  • 1 pinch of ginger
  • Pecans or other nuts of your choice

- Preparation -

Step 1

Slice the squash with the skin into large pieces. Mix your pieces in the blender and grind 8 pecans.

2nd step

Incorporate the brown sugar and agave syrup and then add the almond puree.

Step 3

Complete the recipe by incorporating the spices and eggs then add the pastry mix .

Step 4

Mix well to obtain a smooth paste then fill your molds.

Step 5

Decorate each muffin with the nut of your choice and bake your preparation for 20-25 minutes at 180°c.

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