Slim is so happy that I was able to adapt the squash muffin recipe to fit within the new, healthy, sugarless, whole wheat parameters of our new diet.
Preheat your oven to 350° and spray oil in 24 muffin cups.
- 2½ cups whole wheat flour
- 1 cup oats
- 1 T baking powder
- 1 t sea salt
- 1 cup honey
- 4 eggs
- ¾ cup butter
- 2 t vanilla
- 2-3 cups squash, grated
Mix the first 4 ingredients in your large bowl and set it aside.
In a medium – large bowl cream butter and honey, add eggs one at a time, keep beating, add vanilla.
Add the wet ingredients to the dry and mix together. Now fold in the squash. Judge how much squash to use by the moisture of the batter. It should be the consistency of any other muffin batter. Sometimes squash is very moist and you’ll use less. Sometimes the squash is more dry and you can use more. Just use your own judgement on that part.
Spoon the batter into oiled muffin tins and bake at 350° for about 20 minutes.
This recipe is Slim’s favorite way to eat squash.
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