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Mothering › Recipes › Sweet Squash Corn Muffins

Sweet Squash Corn Muffins

Sweet squash corn muffins

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


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Mothering › Recipes › Sweet Squash Corn Muffins