1

Preheat the oven to 400℉ and line a muffin tin with liners.

2

In a medium sized bowl, combine the squash, milk, yogurt, eggs, butter and lemon juice. Mix until well combined.

3

In a large bowl, combine the flour, baking powder, baking soda and salt.

4

Pour the wet ingredients into the dry and stir just until no lumps remain.

5

Fold in 1 cup of the cheese, the batter will be very thick.

6

Divide the batter evenly into the muffin tin and then top the muffins with the remaining cheese and pumpkin seeds.

7

Place in the oven and bake for 18 to 22 minutes, until the muffins are firm to the touch and cooked through.

8

Let cool on a wire rack for ten minutes before removing. Enjoy!

9

Notes: This recipe was tested using Bob’s Red Mill 1-1 gluten-free all purpose flour. To correctly measure flour: Flour should be fluffed and then scooped into the measuring cup with a spoon until it reaches the top. Use a butter knife to level the cup.

10

Substitutions: Flour: this can be substituted with regular all purpose flour. Milk: unsweetened almond milk, or regular milk can be used. Cheddar cheese: use an alternative shredded cheese (dairy-free or not).