Plum-Topped Butternut Squash Muffins

Food and prop styling by Shiri Feldman
Food prep and styling by Chef Suzie Gornish
Photography by Felicia Perretti

These butternut squash muffins are an absolute winner. They’re incredibly delicious — you wouldn’t believe they aren’t chametz.

YIELDS 12 MUFFINS

• 2 eggs
• 1/3 cup oil
• ¾ cup sugar
• 1 cup butternut squash puree (see note)
• 1 cup almond flour
• 6 Tbsp potato starch
• 6 Tbsp tapioca starch
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• ½ tsp vanilla extract

Plum Topping

• 2 plums, thinly sliced
• 1 Tbsp oil
• ½ tsp cinnamon
• 2 Tbsp sugar

Preheat oven to 350°F (175°C). Line 12 muffin cups with paper liners.

In a medium-sized bowl, whisk eggs, oil, and sugar until pale yellow. Add the butternut squash puree and whisk until combined. Add the remaining ingredients and mix well.

In a separate bowl, mix plum slices, oil, cinnamon, and sugar until evenly coated.

Fill each muffin cup ³⁄₄ of the way. Arrange sliced plums on top. Bake for 30 minutes or until a toothpick comes out clean.

Note: To prepare butternut squash puree, place squash cubes in a medium-sized pot. Cover with water and boil until soft, approximately 20 minutes. Drain well with a strainer. Return to the pot and mash. Leftover puree can be frozen for later use.

(Originally featured in Family Table, Issue 889)