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	peggy's kitchen

Sweet Squash Corn Muffins

By Cynthia Lair

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

• 3/4 cup cornmeal
• 3/4 cup whole-wheat pastry or barley flour
• 2 teaspoons non-aluminum baking powder
• 1/4 teaspoon sea salt
• 1 cup cooked squash or sweet-potato puree
• 3 tablespoons melted butter
• 1/4 cup maple syrup
• 1/4 cup water
• kernels from one large ear of corn

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. Bake 20 - 25 minutes. When muffins are done, their tops should crack slightly.

Preparation: 30 minutes

Makes 6 regular muffins

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