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)