Vegetarian

Sweet Squash Corn Muffins

submitted by By Cynthia Lair



<p><em>Cynthia Lair has been part of the nutrition faculty at Bastyr University since 1994. Recipe reprinted from Cynthia Lair's </em>Feeding the Whole Family: Whole Foods Recipes for Babies, Young Children and Their Parents<em> (Moon Smile Press, 1998); and </em>Feeding the Young Athlete: Sports Nutrition Made Easy for Players and Parents<em>, with Scott Murdoch, PhD, RD (Moon Smile Press, 2002). Both are available from <a href="http://www.feedingfamily.com/">www.feedingfamily.com</a>.</em></p>

Buttercup, butternut, and delicata squashes work well in this recipe. Yams or sweet potatoes can be used instead of squash.

 

 

 

 

 

 

 

 

 

Ingredients:
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)

<p>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.</p> <p>Preparation: 30 minutes</p> <p>Makes 6 regular muffins</p>