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Squash Muffin Recipe

In my quest to feed my son, wholesome, nutritious table foods that the whole family eats, I have found myself trying, modifying, and creating a whole slew of (new) family favorites.

The key to creating recipes that I am happy to share with Ewan is subbing whole grains for white flour and drastically reducing the amount of sugar. Not only is this better for Ewan, it is also better for us. Everyone wins!

One such recipe I just came up with yesterday and it pleased everyone, from little to big, so I thought I’d share it here.

1 3/4 cups white all-purpose flour
1 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup pureed squash (pumpkin or sweet potato would work equally well, I think)
3/4 cup sour cream
1/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs

Preheat oven to 375.

Combine dry ingredients in a medium mixing bowl. Whisk together.

Combine wet ingredients in a large mixing bowl. Slowly add dry ingredients to wet ingredients, stirring until just moist.

Spoon the batter into muffin cups coated with cooking spray.

Optional: Combine 1 tablespoon of each, brown and white sugar, and sprinkle over the muffins. (I only did this on the muffins for the big people)

Bake at 375 for about 25 minutes or until a toothpick comes out clean.

Enjoy!

I would have included a photo as the muffins were not only delicious, but also quite photogenic (especially with the sugar on top). Alas, I was too busy eating to get my camera. You’ll just have to make them for yourself to see how they look.

Tags: in the kitchen