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 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.