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Monday, 9 January 2012

Healthy and Delicous: Cinnamon Squash Muffins

I still have squash and pumpkins left over from a great squash year in my garden.  They need to be used up though, and so I baked some of them.  My kids don't do squash straight up very well so I searched around on the internet for a while until I found a great looking muffin recipe. 

Naturally, it wasn't quite healthy enough for me so I made some changes, and the muffins turned out to be fantastic!  Light, moist, tender and tasty.  A great way to use up squash or pumpkin, and also a great way to get squash or pumpkin into your kids!



So with no more delay, here is the recipe:

Cinnamon Squash Muffins

Ingredients:
  • 4 farm eggs, beaten
  • 1/2 c. virgin olive oil or unrefined coconut oil (melted)
  • 2 c. pureed (or mixed until smooth), cooked organic squash
  • 1 c. organic whole wheat flour
  • 1 c. organic unbleached white flour
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg (optional)
  • 3/4 c. brown cane sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. sea salt
  • 3/4 c. organic walnuts or raisins (optional)

Directions:
  • Blend eggs, oil and squash until smooth
  • Blend flour, sugar, baking powder cinnamon, nutmeg (optional), salt and raisins or nuts (optional) until mixed.
  • Combine wet and dry, and fold in until just mixed.
  • Fill greased muffin pans to about 3/4 full.
  • Bake at 400F for 20-25 minutes.

Makes about 12 good sized muffins. 
Muffins can be frozen for later use.
This recipe is mix-friendly.  Mix dry ingredients and store in a jar.  Mix and add wet ingredients when you are ready to make your muffins. 




Recipe adapted from Jamie Oliver's Butternut Squash Muffin Recipe.

This post has been linked to Whole New Mom: Traditional Tuesdays , Natural Parenting Unnatural World Make Ahead Mondays, Common Sense Homesteading's Living Well Blog Hop #24, The Homestead Barn Hop # 45Attainable Sustainable's Patchwork Living Blog Hop and Real Food Forager's Fat Tuesday.

8 comments:

  1. These look tasty and it looks like you were able to get a good amount of squash into them. Thanks!

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  2. Dishes and dishes: Yes it isn't a token amount of squash! Thanks.

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  3. I love Jamie Oliver, and I still have some pumpkin in my freezer from thanksgiving!

    I am hosting a make-ahead meal linkup over at my blog, Raising Isabella. I would love to have you come share this post here:

    http://naturalparentingunnaturalworld.blogspot.com/2012/01/make-ahead-monday-2.html

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  4. What a great way to hide squash for picky eaters! I love harvesting things from my garden...it's the planting that I don't care for. But, what a reward...these muffins look delicious!

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    1. I don't mind the planting... it's the weeding I don't like... the eating I like too!

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  5. Thanks for sharing this post over at Raising Isabella! Hope to see you back again soon!

    Sarah

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  6. This comment has been removed by a blog administrator.

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