MUCKIES – are they a MUFFIN or a COOKIE?

We are so fortunate to be able to grow winter squash here in Canada. It has so many delicious applications – soups, casseroles, risotto, lasagna, cookies, muffins, desserts…. It can be a substitute for bananas in recipes – like this one I adapted from ‘2 Nourish’ by Rachelle Sereda in her banana muffins.  Winter squash is rich in vitamins A (from beta carotene), B6, C, and E, as well as magnesium, potassium, and manganese.

Making the puree from scratch (as seen in my last post) is so easy that there is no need to ever used the canned product again – well if you have a Thermomix of course:)

‘Muckies’ have become one of my favorite baked goods. I prefer to use either Queensland Blue squash or  sugar pumpkin  – I leave the skin on. This recipe can be made with or without eggs – it’s excellent for gluten free and dairy free diets.

I love to play with recipes and I encourage you to do the same. This recipe is very forgiving – make it your own!

 

 

 

 

MUCKIES
Adapted from 2 Nourish by Rachelle Sereda – a muffin recipe made like cookies
INGREDIENTS
400 G PUMPKIN,SQUASH or SWEET POTATO PUREE
70 G MELTED BUTTER OR AVOCADO OIL
100 G BUCKWHEAT (or any flour)
100 G UNSWEETENED SHREDDED COCONUT
60-100 G COCONUT SUGAR (OR 150 G MAPLE SYRUP)
1 T CINNAMON
1 T BAKING SODA
100 G RAISINS, CHOCOLATE CHIPS OR NUTS (OPTIONAL)
METHOD
1. MILL BUCKWHEAT 10-15 SEC/SPEED 10.
2. ADD COCONUT, CINNAMON & BAKING SODA. MILL 12-15 SEC/SPEED 10.
3. ADD REST OF INGREDIENTS. MIX 6-20 SEC/REVERSE/SPEED 4-6 WITH AID OF SPATULA IF NECESSARY. (DEPENDS IF ADDING RAISINS – DON’T WANT TO MUSH THEM)
4. DROP ONTO COOKIE SHEET TO MAKE 12 ‘COOKIES’.
5. BAKE AT 350F FOR 27-30 MINUTES.
6. STORE IN FRIDGE OR FREEZER

 

PUMPKIN PUREE

There are so many reasons to make your own pumpkin puree from scratch – and with a Thermomix, there is no reason not to! It takes only a few minutes. I have been using a variety of squashes and I prefer to use ones that don’t need peeling. Wash and take the seeds out , cut into chunks and let the machine do the rest. It freezes well but if you’re using it for soup there is no need to pre-cook it.

   

 

 

 

 

Once you have the puree made, it can be used in cookies, muffins and even in your coffee or tea to make a pumpkin spice latte. Oh, I almost forgot, you can simply enjoy it with butter:)

PUMPKIN/SQUASH PUREE
600-800 G pumpkin or squash cubed into about 2” chunks
1. Place the pumpkin chunks in the bowl and chop 6 sec/speed 6.
2. Cook for 9 min/90C/speed 3-4. Assist with the spatula if necessary.
3. Puree on 1 min/speed 10 until smooth.
*400 G is approximately equivalent to 1 small can.
*Freeze extra in a wide mouth jar.
*sugar/pie pumpkin, Australian blue pumpkin and some summer squashes are thin skinned and don’t need to be peeled.