Sweet Squash Corn Muffins

Vegetarian

Sweet Squash Corn Muffins

submitted by By Cynthia Lair

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.

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

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