Spiced Mini Muffins
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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.
Servings: 20