Name: Butternut Squash Muffins
Prep time: 15 min
Cook time: 19 min
Total time: 19 min
Yield: 6 large muffins
Ingredients: 2 1/2 cups whole-wheat pastry flour ((if you don't have this, substitute with 1 1/2 cups whole wheat flour plus 1 cup all-purpose)); 2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup butternut squash ((or pumpkin, pureed)); 1/2 extra firm tofu ((blended into a smooth mixture with 1/4 cup of nondairy milk); 1/4 cup almond milk ((or any nondairy milk)); 1 tbsp vegetable oil; 2 tbsp flaxmeal ((ground flax seeds)); 1 cup sugar