Sweet Squash Corn Muffins
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Prep Time: 10 minutes
Cooking Time: 20 minutes
Yield: 18 muffins
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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
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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