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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.
You’ll need:
- 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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I love love loooove squash! I also have some sprouted flour in my freezer that I can use – it’s so easy to do, trust me! I’m all about keeping it simple – I’ve also got some posts about sprouting at my site.
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I made a big double batch of this already doubled recipe today. The squash are growing like mad right now with all this rain we’ve had. I just pulled 24 muffins out of the oven and put in two loaves. That oughtta keep all the cowboys and Sally Mae happy for, oh, the rest of today anyway.
Hi Kristen,
I have minimal know-how on the sprouting of the wheat grain. Can you come over next Saturday and show me? ‘Cuz I’d really like to learn that one.
And the messin’ with the recipe thing? You would have a seizure if you read this recipe the way it was given to me 15+ years ago. All white flour, not even any oats, white sugar (just heaps of it). So rich, so processed. I’ve already done lots to it, and the kids just say it’s better (read yummier) each time I make it!
Love the recipe!
I’d only use whole wheat flour that was sprouted first to neutralize the phytic acid in the grain, but that’s the only thing I’d want to change (and that’s saying a lot, b/c I mess with recipes ALL THE TIME).
Cheers,
KristenM
(AKA FoodRenegade)
FoodRenegade’s last blog post..Meet A Grass-fed Beef And Pastured Pork Farmer
I suppose it is rather intimidating. : ) I haven’t made a ton of things from it, but it’s a really good resource. I haven’t done any sprouting, since it takes so long, but I soak all of my breakfast cereal in whey or vinegar and water overnight, and am trying to get into the habit of soaking things like pancakes, biscuits, and pie dough. It just takes a little forethought, something I’m still working on!
Hi Lauren,
I do have the book, but I’m so intimidated by it I haven’t really investigated too much. Soakin’ and sproutin’ are still rather alien to me.
Yay! Just wanted to encourage you in your no-sugar, no-refined-flour, etc., new way of eating! (I call it a “way of eating,” since “diet” sounds so temporary!)
My family always ate pretty well, but made a pretty major switch after my youngest sister was born 2 years ago (there’s a 19 year gap between us!). She was born with Down syndrome, and we wanted to give her every advantage possible. After you’ve become comfortable with the whole wheat flour way of doing things, you might look into the soaked/sprouted whole grains way! It’s just another step in that direction. Passionate Homemaking, which you mentioned in one of your posts, has some really good information about it! The book Nourishing Traditions, by Sally Fallon, has been wonderful for our family! (If you can overlook some of the new-agey mumbo jumbo that seems to just go along with the whole “healthy eating movement.”) 
Just wanted to encourage you! I love eating well, and love studying ways to make the food I make for my family even healthier!
Blessings,
Lauren Z
And the American Medical Assoc, and the American Cancer Society, and the American Heart Assoc and…. gets a little confusing and makes us either automatons running down their path to death or careful and leery folks who have to start thinking for ourselves.
Good grief woman… I go away for a few days and you post and post and post. I have squash planned for my garden. We are expanding our vegetable horizons. Your muffin recipe will be worth trying. I’ve been reading Eat This & Live by Don Colbert. You all are definately eating right! I’m going to move us in that direction by small implements. Sugar is being cut down and whole wheat is coming too. More fruits and veges and if I can raw milk and farm eggs. Our goverment approved industrial food system is killing us.
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Yum! I love squash cooked in any way, shape, or form. I know I’ll love these muffins!
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Thanks for the recipe. All the other squash muffin recipes I had were “unhealthy squash muffins” and it’s good to get a recipe for the healthy kind.
Dave Roller (Home School Dad)’s last blog post..You must be proud.
That looks fabulous! Are you mailing me a slice?
That’s sounds like something I’d like to eat!
Did you see my post about Clayton’s Apple Nut cake? We made and adaptation of your recipe and I think it fits into your new genre. Come take a look!
http://usloves.blogspot.com/2009/05/on-wol-nut-cake-and-follow-through.html
Love,
me