ANNA'S MUFFINS
by David and Marisol

1 cup walnut flour
1 cup pecan flour
1 cup baked flesh of acorn squash, pureed OR:2 eggs
1/2 cup melted coconut butter
1 teaspoon baking soda
pinch of salt
honey to taste

Pre-heat oven to 350
Combine all ingredients and refrigerate at least 1 hour. Form batter into balls and drop into lightly greased cupcake tin (use (olive oil or coconut butter) Bake for 30-35 minutes. Cool, put tin in the freezer until muffins are firm, solid, and nearly frozen. Transfer to refrigerator.

Tip: Bakes better if the batter has been sitting covered in the refrigerator for a few hours. Other nut flours can be used instead of almond flour if desired.