Ingredients
| 1 3/4 |
cup whole wheat flour |
| 1/4 |
cup soy flour |
| 1/4 |
cup oats |
| 1/2 |
cup sugar |
| 3 |
tablespoons honey |
| 1 |
tablespoon baking powder |
| 1/2 |
teaspoon salt |
| 1 |
teaspoon cinnamon |
| 1 |
teaspoon nutmeg |
| 10 |
ounce butternut squash |
| 2 |
tablespoons flax seeds |
Directions
- Directions
- 1. Preheat oven to 375°F.
- 2. Mix flours, sugar, baking powder, baking soda, salt, cinnamon, and flax seeds in a large bowl.
- 3. Add pumpkin (squash), ½ cup of water, and raisins. Stir until just mixed.
- 4. Spoon batter into oil-sprayed muffin cups, filling to just below tops.
- 5. Bake 25 to 30 minutes, until tops of muffins bounce back when pressed lightly. Remove from oven and let stand 5 minutes. Remove muffins from pan and cool on a rack. Store cooled muffins in an airtight container.
- 6. Sarah modified this recipe from Healthy Eating for Life for Children by Amy Lanou, Ph.D.
Categories
Breakfast, Thanksgiving
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