Butternut Squash Apple Muffins

INGREDIENTS

2-1/4 cups Red Fife Flour
1-1/4 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp cloves
¼ tsp pumpkin spice

1/4 cup butter (melted and cooled) or cooking oil (I prefer avacado oil) 
1/3 cup maple syrup
2 eggs
1 tsp vanilla
1/2 cup yogurt
1-1/2 cups of cooked and pureed butternut squash
1 cup peeled and diced apples

Preheat oven to 350 F. Grease muffin pan. In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and pumpkin spice.

In a medium bowl combine the wet ingredients and beat together with a whisk. Add the butternut squash and the apples. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill muffin cups close to the top.

Immediately put the muffin tray into the oven and bake for 18-20 minutes or until an inserted toothpick comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.