Whole-Grain Butternut Squash Muffins

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Sad as it is, there's not much time left of summer. But that means we can start looking forward to all that delicious fall produce! These whole grain butternut squash muffins are a great make-ahead breakfast or morning snack. Whip up a batch over the weekend and you'll be set for the next few days. Plus, they're high in fiber and, because they call for cocunut palm sugar instead of white sugar, they're free of refined sweeteners.

 

 

 

Time: 2 hours
Makes about 9 muffins

3 cups whole grain spelt flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon cloves
1 1/4 cups coconut palm sugar
6 tablespoons unsalted butter
2 large egg yolks
1 large egg
1 teaspoon pure vanilla extract
1 cup pureed butternut squash
3/4 cup milk

Directions

Wrap 1 medium butternut squash in aluminum foil and bake at 410 degrees for about 50 minutes. With a fork, check to see if the squash is done. The fork should easily pierce the squash and the flesh should feel soft. If it’s not soft yet, bake it for a few more minutes.

When the squash is done, let it cool for no more than 5 minutes, just so it’s not too hot to handle. Turn the oven down to 375. Slice the squash open lengthwise, discard the seeds and scoop out the flesh. Measure a cup to use for the muffins and refrigerate the rest once it cools to room temperature. Toss the cup of squash into the blender and blend until smooth, creamy and free of lumps.

In a large mixing bowl, combine whole grain spelt flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In the bowl of an electric mixer, combine coconut palm sugar and butter until fluffy. Add in the egg yolks, egg and vanilla and combine.

Then, add in the squash and combine. Next, add a fourth to a third of the flour mixture and combine. Then, add a fourth to a third of the milk and combine. Continue alternating until you’ve added all the flour mixture and all the milk.

Spoon the batter into a muffin pan. If there are empty slots, put a couple tablespoons of water in each to prevent the pan from warping. Bake for 30 minutes.

By Sarah Cooke, Web Editor, WomenWorking.com