These savory gluten free muffins are simple to mix together and the perfect way to use up leftover roasted squash. If you don't have leftover squash you can also use canned squash or pumpkin puree. With the crunch of pecans and the savory tang of blue cheese, these muffins are the perfect accompaniment for a creamy fall soup. Full Recipe: https://ift.tt/2BOUslj Love this recipe? Love our videos? Don't forget to SUBSCRIBE! Hit the bell to be the first to know about new videos! - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - FOLLOW US: Instagram: https://ift.tt/2mAO9sj Facebook: https://ift.tt/1l6yYo0 Twitter: https://twitter.com/bobsredmill For over three decades, Bob's Red Mill has been committed to providing people everywhere with the best quality foods available. Our passion for health and belief in taking care of one another is as strong today as it was when Bob first started the business with his wife, Charlee, all those years ago.
https://ift.tt/2PBAfHZ Bob's Red Mill October 28, 2019 at 04:12PM
No comments:
Post a Comment