I’m not really a food blogger, although we do eat REAL food. Actually, I can’t remember the last time I blogged a recipe. BUT healthy muffins are near and dear to my heart! (Plus, they are so quick to make and handy to have around incase a friend stops by!) So I thought it was only fitting to share this little bit of me!
I like to be organized and follow directions as much as the next cook… but I’m known to improvise in the kitchen. Yes, even in baking… I know! Gasp! Maybe that’s why I don’t let you in on all my kitchen ways!
If there’s an easier way… I’ll try it.
If there’s a step I can skip… I will.
This recipe below I once accidentally added an egg. It doesn’t call for an egg. Nothing bad happend. We still ate yummy muffins!
Butternut Squash Muffins
In a bowl combine:
- 3 c. whole wheat flour (I often grind my own wheat berries or spelt. I also will substitute 1/2 c. of flour for 1/2 c. ground flax seed.)
- 1 T. baking powder (Yep, a whooping whole tablespoon)
- 1 tsp. cinnamon (or a big ol’ shake)
- 1 tsp. sea salt
In a VitaMix (or separate bowl) combine:
- 2 c. winter squash (or pumpkin or acorn squash or whatever)*
- 1/3 c. local raw maple syrup (or local raw honey)**
- 1/2 c. kefir or plain organic yogurt (homemade for either are best)
- 1/3 c. coconut oil (or applesauce, if I don’t want to take the time to melt coconut oil)
- 1 t. vanilla (again, homemade is awesome if you have it)
Comine wet and dry ingredients, but don’t over mix. (I’m not sure why, maybe they’ll explode!)
Bake at 375* in greased muffin pans for 25-30 minutes and then enjoy! (I use butter (Yum!) to “grease” my pans.)
These muffins don’t rise, so go ahead and fill those muffin pans! One of my favorite kitchen items is my Pampered Chef stoneware muffin pan! But as you see in the photo above my second favorite muffin pan is my Mega-Muffin pan! My son is a big fan of it too! Also, these muffins are dense, not your light-fluffy muffin variety.
*I try to find the easy way to do anything in the kitchen. For me, I’ve found with sugar pie pumpkins, acorn squash or winter squash it’s easiest for me to use my crock pot. I wash it, cut it in half, and put it on high with about a 1/2-1 cup of water. Since I’m home I can watch for it to be done. I can’t give you an exact time it will take because the size and thickness of the vegetable will determine that. I’d say 2 hours is a good place to start. If I have time I’ll let it cool so I can pick them up. If not I’ll scoop right out of the crockpot. First, scooping and discarding the seeds, then scooping out the good stuff, easy peasy!
**If you don’t have access to local raw ingredients you can, obviously, just use the regular option. Our family is just a big supporter of finding the freshest, least processed options.
My kids love helping me in the kitchen, especially when they know muffins are the end result. Just remind them that stirring SLOWLY is the secret to good muffins! (I’ll save you on clean up later. Deep bowls… another secret to less mess!)