Butternut Squash Cornbread Muffins

(makes 16-18 muffins)

½ cup of vegetable oil

1/3 cup of Just Egg

¼ cup brown sugar

½ cup of granulated sugar

1 cup of cooked butternut squash puree (I peeled, seeded and chopped 1 medium squash and roasted it in the oven on an oiled cookie sheet at 450 degrees for about 30 minutes. Placed roasted squash in food processor and blended until super smooth.)

2 cups of flour

¼ tsp. Salt

2 cups of cornmeal

1 tsp. Baking soda

2 tsp. Baking powder

1 cup of any plant based milk

Preheat oven to 350 degrees and spray a muffin pan with non stick spray then set to the side. In a large mixing bowl, combine the vegetable oil, Just Egg, both sugars and squash puree and whisk together until combined. Sift together all of the dry ingredients before adding them to the squash mixture, then add the milk and stir until muffin batter is smooth. Spoon batter into prepared muffin tin and bake at 350 for about 20-25 minutes. I like to serve mine warm from the oven with apple butter. Enjoy!