Recipe adapted from Slim and Scrumptious
In my quest to eat lighter foods to prepare for the inevitable holiday indulgences, I perused Joy Bauer’s Slim and Scrumptious, a collection of easy and healthful family meals. You might know Joy from her TV show Good Food, Good Deeds, where she teams up with Florence Henderson to create healthy meals for seniors. Joy’s recipe calls for canned pumpkin, but I substituted leftover butternut squash. Butternut won the pumpkin vs. squash pie smackdown last year, and it performed just as beautifully in the muffins, adding just a touch of extra sweetness to this low sugar recipe.
|Brunch is Served|
|Fresh From the Oven|
makes 1 dozen
Sunflower or other oil spray
1 cup whole wheat pastry flour
½ cup unbleached white flour
½ cup rolled oats
¼ cup evaporated cane juice (sugar)
2½ tsp. baking powder
¼ tsp. baking soda
¼ - ½ tsp. salt
1 tsp. cinnamon
¾ tsp. ginger
½ tsp. nutmeg
¼ tsp. allspice
1 large egg
2 tbsp. walnut oil
1/3 cup maple syrup
1 tsp. vanilla
1 cup cooked, mashed butternut squash
½ cup lowfat soy or cow’s milk
2½ tbsp. unsalted pumpkin seeds
Preheat oven to 375 degrees F. Spray 12-cup muffin pan with sunflower oil spray.
Prepare dry ingredients:
In a medium bowl, thoroughly whisk together whole wheat and white flours, oats, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set aside.
Prepare wet ingredients:
In a large bowl, beat egg with a whisk. Add walnut oil, maple syrup, and vanilla, and whisk until well combined. Stir in mashed butternut squash. Stir in milk or soymilk thoroughly.
Combine wet and dry ingredients:
Pour dry ingredients over wet ingredients. Use a rubber spatula or large spoonula to gently fold the ingredients together until just barely combined. The batter should be somewhat lumpy.
Form and bake muffins:
Using a large spoon or 1/8 cup measuring cup, spoon batter evenly into muffin cups. A small spoonula helps to spread the batter into the cups to ensure that muffins are of equal size.
Sprinkle muffins with pumpkin seeds. Bake at 375 degrees F. for 18 – 20 minutes, until inserted toothpick comes out clean.
Cool muffin pan on wire rack for about 15 minutes, until cool enough to handle. Shake muffin pan to loosen muffins, and remove muffins to cooling rack or serving plate. These muffins may be cooled, individually wrapped, and frozen for up to 2 months.
|Sprinkle on as Many Pumpkin Seeds as You Like|