For the Purple Corn Muffins:
1 3/4 cup purple cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon honey
2 cups unsweetened almond milk
2 tablespoons olive oil
Preheat oven to 450 degrees.
In a small bowl combine cornmeal, baking powder, and salt and whisk well with a fork. In a medium sized bowl beat eggs and mix in honey, milk, and melted butter.
Pour the dry ingredients into the wet and mix until just combined. Pour batter into mini muffin pan and place in oven.
Bake 20-25 minutes or until a knife or toothpick comes out clean when inserted into center of the bread. Allow to cool before consuming:)
For the Spaghetti Squash
Stab the squash several times with a knife. Then bake at 375 for an hour- turning once or twice.
Then cut in half lengthwise and remove the seeds.
Then use a fork to scrape out the stringy squash into a big bowl.
Serve with your favorite marinara sauce:)