Here is the recipe for squash muffins that you've been asking for since I blogged about them a few months ago.
These dense, fiber rich muffins are a delicious alternative to empty calorie, refined baked goods.
They contain the perfect balance of sweet and rich, while being a truly nourishing complex carbohydrate food that will give you energy for hours.
This recipe is power packed with highly nutritious ingredients that you can feel good about including in your diet.
2 C grated raw squash or sweet potato
1 C coarsely chopped walnuts
2 large eggs, or 2 T soy lecithin
3/4 C raw milk or milk substitute
1/2 C maple syrup
3 T freshly grated orange peel
1 T grated ginger root
3 T coconut oil, gently melted
2 C any whole grain flour combination*
1 1/2 t baking powder
1/2 t nutmeg
1/4 t sea salt
* oat, spelt, buckwheat, or wheat, or kamut
Preheat the oven to 400 degrees. Oil two 12 cup muffin tins, or line with unbleached paper muffin liners.
In a large bowl combine the flours, baking powder, nutmeg and sea salt.
In a second bowl combine the grated squash or sweet potato, nuts, eggs, milk, maple syrup, orange peel and melted coconut oil. Blend well.
Lightly mix the dry ingredients into the wet ingredients. Fill the muffin tins halfway and bake for 20-25 minutes.
These are delicious warm from the oven and slathered with coconut oil! They freeze really well too - but let them cool before wrapping them in foil and putting into freezer zip lock bags.
To your health!