- Total time 1 hour & 30 minutes
- Portion size 15 servings
Preheat oven to 425°F. Place squash cut side down on foil-lined baking sheet; bake until tender, about 45 minutes. Let cool. Using large spoon, remove and discard seeds. Transfer pulp to food processor; purée until smooth. Set aside 2 cups (reserve remaining squash for another use). Reduce oven heat to 350°F.
Using electric mixer, beat eggs, sugar and oil in large bowl until smooth. In separate bowl, stir together flours, baking powder, baking soda, salt, cinnamon and cardamom; add to egg mixture alternating with squash purée, making three additions of flour mix- ture and two of squash purée, until combined. Spoon batter evenly into paper-lined muffin cups. Sprinkle with almonds.
Bake until tester inserted in the centre of muffin comes out clean, 20 to 25 minutes. Let cool on rack for 5 minutes; transfer muffins directly to rack and let cool completely. (Make-ahead: Can be refrigerated for up to 3 days or frozen for up to 3 months.)
Nutritional facts PER SERVING: about
- Fibre 2 g
- Sodium 250 mg
- Sugars 10 g
- Protein 4 g
- Calories 245
- Total fat 13 g
- Cholesterol 35 mg
- Saturated fat 1 g
- Total carbohydrate 28 g