Last year on St. Patty's Day it was 80 degrees and Spring had come early to Minnesota. Today it is in the 30s, we have lots of snow and are expecting more snow tonight. March is so unpredictable here.
I also cooked up a few squashes and made some puree that I turned into delightful mini bundt cakes that are disappearing fast. Kiddo saw me cooking up the squashes (which he thought were pumpkins) and reminded me that he doesn't like pumpkin. I reminded him that he does when they are made into muffins.
Mini Squash and Pineapple Bundt Cakes
1 1/2 cups flour (I used Bob's Red Mill gluten free flour - but you can use any flour)
1/2 teaspoon salt
1 cup sugar
1 tsp baking soda
1 cup squash puree
1/2 cup coconut oil (or any shortening or butter or margarine)
2 eggs, beaten
1 small can crushed pineapple, drained
1/4 cup water
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cloves
Heat oven to 350. Sift together the flour, salt, sugar and baking soda. In a separate bowl, combine the remaining ingredients. Pour into bowl with dry ingredients and mix until just combined. Pour into greased mini bundt pans (or muffin cups). Bake 20 minutes or until they test done with a toothpick. Remove from pan. Cool.
Icing is optional. I used a cream cheese icing (made with Tofutti brand fake cream cheese since we are dairy free).
Please leave a comment and let me know how your garden it growing.