Tuesday, April 5

sweet squash corn muffins with pumpkin seeds

These muffins have been in our regular rotation lately and thought you might want to try them. The recipe comes from "Feeding the Whole Family" by Cynthia Lair. I have made these gluten free and sub ed a gluten free baking mixture for the whole wheat pastry flour. Either way tastes delicious!
Sweet Squash Corn Muffins
prep:30 minutes - makes 12 regular muffins

1 1/2 cups corn meal
1 1/2 cups whole wheat pastry flour or barley flour
2 teaspoons non aluminium baking powder
1/2 teaspoon sea salt
1 cup baked and mashed winter squash
1/2 cup water or milk
1/2 cup butter, melted
1/2 cup maple syrup
2 eggs
2 tablespoons pumpkin seeds for topping

Preheat oven to 375° F. Lightly oil muffin tins or line with paper cups. Mix cornmeal, flour, baking powder, and salt together in a large bowl; set aside.

Put mashed squash in a blender with water and blend until smooth. Add butter, maple syrup, and eggs and pulse a few times to blend.

Add wet ingredients to dry mixture and mix with  minimum of strokes. Fill muffin cups full with batter. Decorate tops of each muffin with a few pumpkin seeds. Bake 25 to 30 minutes. Top of muffins will slightly crack when done.

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