Sweet Squash Corn Muffins

Prep Time: 10 minutes

Cooking Time: 20 minutes

Yield: 18 muffins

Related recipes: Breads, Corn, Dairy-Free, Delicious Living Magazine, Eggs, Grains, Natural Sweetener, Nuts and Seeds, Potatoes, Potlucks, Sea Vegetable, Soy-Free, Sweet Potatoes, Vegetarian, Winter Squash

These corn muffins are rich in taste and nutrition. The winter squash imparts vitamin-rich sweetness, and the dulse flakes add extra iron.

Ingredients

2 cups (305g) cornmeal

2 cups (240g) whole wheat pastry flour

4 tsp (15g) non-aluminum baking powder

1/4 tsp (2g) sea salt

3 Tbsp (8g) dulse flakes

1/2 cup (120mL) cold-pressed vegetable oil

1/2 cup (120mL) maple syrup

2 eggs

11/2 to 2 cups (360 to 480mL) water

3/4 cup (85g) leftover baked winter squash (buttercup, butternut or delicata squash) or substitute same amount of leftover baked sweet potato

1/3 cup (50g) pumpkin seeds

Directions

Preheat oven to 375°F (190°C). Lightly oil muffin tins or line with paper muffin cups.

Sift dry cornmeal, flour, baking powder, salt, and dulse flakes together in a mixing bowl and set aside.

In a separate bowl, whisk together oil, syrup, eggs, water and squash until smooth. Combine wet and dry ingredients and mix with a minimum of strokes. Spoon batter into muffin cups. Decorate tops of muffins with pumpkin seeds. Bake 20 minutes.

Nutrition Facts
Calories: 212
Fat: 8g
% fat calories: 35%
Cholesterol: 24mg
Carbohydrate: 32g
Fiber: 2g