Christmas Muffins for Santa {#dairyfree}

The 2013 Christmas season will go down as the year of hardly any cookies.  Yes, it is true and I must confess.  There were four different batches of cookies this year and they are all gone.  Yup - and this year marks the year without Zimtsterne, Vanillekipferln or other of my usual standards.  For no particular reason but it just did not happen...however we do have a Christmas tree, we visited Santa, saw the beautiful tree downtown Portland

but still there is was a lack of Christmas spices filling the air. Now do not be sad for us, because we had the most delicious Christmas Muffins and Santa may just find those waiting for him by the chimney :)

Christmas Muffins
***Preheat oven to 325 and line 12 muffin cups

• 2 C flour
• 2/3 C sugar
• 2 Tb light brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/2 C whole Almond -> chopped in kitchen processor/chopper
• 1/2 C pecan pieces
• 1/3 C dried unsweetened cranberries
• 1 C Almond Milk {or your favorite "milk" beverage}
• 1 egg
• 1/4 C Canola Oil
• 1/4 semi-sweet chocolate chips {optional}

Note:  You will need to use two bowls.

1. In a large bowl combine the first seven ingredients (through cardamom} and mix it up thoroughly. Then add the chopped nuts as well as cranberries.
2. In another bowl mix the "milk" with the egg and oil.  Carefully mix it up.
3. Pour the liquid into the flour mix.  Stir it up quickly; be careful to not mix too much.
4. Next fold in the grated butternut squash until it is just incorporated into the dough.  
5. Using a spoon, fill the dough into the muffin tins until they are about 3/4 filled. If using, top the muffins with chocolate chips.
6. Bake for 35 minutes or until a toothpick comes out clean.