Buttercup, butternut, and delicata squashes work well in this recipe. Yams or sweet potatoes can be used instead of squash.
¾ cup cornmeal
¾ cup whole-wheat pastry or barley flour
2 teaspoons non-aluminum baking powder
¼ teaspoon sea salt
1 cup cooked squash or sweet-potato purée
3 tablespoons melted butter
¼ cup maple syrup
¼ cup water
kernels from 1 large ear of corn
sesame seeds (optional)
Preheat oven to 375 degrees. Lightly oil muffin tin or line with paper muffin cups. In a large bowl, mix together cornmeal, flour, baking powder, and salt; set aside. In a blender, puree squash with butter, syrup, and water until smooth; add a little extra water if necessary. Combine wet and dry ingredients and mix with a minimum of strokes. Fold in corn kernels. Spoon into muffin cup. Sprinkle with sesame seeds if desired. Bake 20 – 25 minutes. When muffins are done, their tops should crack slightly.
Preparation: 30 minutes
Makes 6 regular muffins