Squash Muffins
Ingredients:
1 butternut squash, peeled and cut into chunks
1 acorn squash, peeled and cut into chunks
3 1/2 cups (875 mL) rolled oats
1 1/2 cups (375 mL) whole wheat flour
2 cups (500 mL) brown sugar
4 tsp (20 mL) baking powder
1 1/2 teaspoons (7 mL) baking soda
1/4 teaspoon (1 mL ) nutmeg
3 eggs
1/3 cup (80 mL) Olive Oil
3/4 cup (180 mL) milk
Zest of one orange
1 tsp (5 mL) vanilla
1/4 tsp (2 mL) ground ginger
3 cups (750 mL) grated carrots
Preparation:
Preheat oven to 180°C (350°F).
In a saucepan, steam squash until tender, and then drain and purée in a blender. Reserve.
In a bowl, stir together rolled oats, whole wheat flour, brown sugar, baking powder, baking soda and nutmeg. Reserve.
Beat eggs in a separate bowl. Add 750 mL (3 cups) squash purée, as well as oil, milk, orange zest, vanilla and ginger.
Add carrots and dry ingredients, and stir mixture until well blended. Pour batter into oiled muffin cups and bake for about 30 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
Allow muffins to cool before removing from pan.
Servings: 15 to 18