Squash, Barley and Pine Nut Cupcakes

For the glaze:

• ¾ cup of maple syrup
• 1 tablespoon of Dijon mustard
• 1 tablespoon of balsamic vinegar
• 2 tablespoons of black tea

For the cupcakes:

• 4 tablespoons of pine nuts
• 12 ounces of chopped squash
• 2 tablespoons of olive oil
• 1 ½ cups of barley
• 1 cup of white wine
• 3 cups of water
•  1 cup of baby spinach
•  6 eggs
•  ¼ cup of milk
• 2 teaspoons of fresh oregano leaves

1) Place all the glaze ingredients in a saucepan and bring them to the boil. Reduce heat and simmer until getting a glaze consistency. 2) Preheat oven to 375°F. 3) Brush the cupcake pan with olive oil. Toss the squash with olive oil and bake until it is tender. Meanwhile, toast the grains on barley medium heat for 2 minutes. 4) Add the wine and cook until liquid is nearly absorbed. Add 2 cups of water and continue to cook barley. 5) Place barley in a bowl with the squash, spinach, beaten eggs, milk and oregano. Spoon mixture into cupcake pan and sprinkle with pine nuts. 6) Bake for 20 min.

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