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Spiced Mini Muffins

Servings: 20

Ingredients

  • 2 cups 250 g whole wheat pastry flour
  • 1 teaspoon 4.6 g baking soda
  • 2 teaspoons 4.6 g cinnamon
  • 1 teaspoon 2.2 g fresh nutmeg
  • 1/4 teaspoon 0.5 g ground cloves
  • 1/4 teaspoon 0.47 g allspice
  • 1/2 teaspoon 3 g sea salt
  • 1 cup 340 g raw agave nectar
  • 1/2 cup 112 g unsalted butter, softened
  • 3 eggs
  • 1 1/2 cups Apple Squash, and Raisin Purée for Baby
  • Fresh fruit and raisins for serving

Instructions

  • Preheat the oven to 350°F (180°C).
  • Combine all dry ingredients.
  • In a separate bowl, using either a handheld or stand mixer on medium speed, beat butter with the agave nectar.
  • Beat in the eggs, one at a time.
  • Add in the purée.
  • On low speed, add the flour mixture a little bit at a time until you have added it all and you have a cake-like batter.
  • Line a mini muffin pan with cupcake liners and distribute batter equally, filling each about three-quarters full.
  • Cook for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool and serve warm with fresh fruit and raisins, if desired.