Winter Squash Muffins
Yield: Makes 12 muffins
Ingredients
PreparationIngredients
- 1 cup whole-wheat flour Add to list
- 1 cup all-purpose flour Add to list
- 1 tablespoon baking powder Add to list
- 1 teaspoon nutmeg Add to list
- 1 teaspoon cinnamon Add to list
- 1/4 teaspoon salt Add to list
- 1 cup packed grated winter squash Add to list
- 1 egg Add to list
- 1/2 cup low fat milk Add to list
- 1/4 cup canola oil Add to list
- 1/4 cup packed brown sugar Add to list
- 3 tablespoons pure maple syrup Add to list
- 1/2 cup crushed pineapple Add to list
- 1/2 cup sultana raisins, plumped Add to list
- 1/2 cup chopped toasted pecans Add to list
- 1/3 cup sunflower seeds Add to list
Preparation
Preheat oven to 350° F. Combine the flours, baking powder, nutmeg, cinnamon and salt in a large bowl.
Combine the grated squash, egg, milk, oil, brown sugar, maple syrup and pineapple. Add to dry ingredients, stirring just until moistened. Stir in raisins and pecans.
Spoon batter into lightly greased muffin tins, filling cups 2/3 full and sprinkle with sunflower seeds. Bake for 20 to 25 minutes or until golden.
Source: Sound Consumer, October 2004
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