Tuesday, November 1, 2011

Sunshine Muffins

This is a recipe I adapted from a Reader Digest recipe. It's delicious.

Ingredients

1 cup multi-grain flour (or whole wheat flour)
1 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp ground nutmeg
2 eggs
1/2 cup brown sugar
1/2 cup unsweetened apple sauce
3/4 cup squash (or you could use pumpkin). Make sure it is pureed. If you search my blog I have directions on how to bake pumpkin or squash.
1/4 cup plain or vanilla flavoured yogurt

Optional:
1/2 cup of: dates or raisins or cranberries or walnuts or raw hull less pumpkin seeds (can be found at Superstore and are green in color) or sunflower seeds.
1/4 cup of: ground flax seed or wheat germ or both

The last time I made these muffins I put in cranberries, pumpkin seeds, sunflower seeds, ground flax, and wheat germ. I add ground flax and wheat germ to make the muffins healthier. I used ground flax instead of whole flax seeds because your body can't digest whole flax seeds.

I usually will use a red kuri or a sunshine squash to make these muffins.

Directions:
1.In a large bowl mix together dry ingredients.
2. With a mixer or in a blend or food processor, combine eggs with brown sugar, apple sauce, pureed squash and yogurt.
3. Stir together wet ingredients into dry ingredients until just mixed. Add fruits, nuts and seeds and barely mix in.
4. Grease muffin cups and divide batter into 12 muffin cups. Bake in a preheated 400 F (200 C) oven for 25 minutes or until a tester (tooth pick) comes out clean
5. Cool muffins on rack.
6. Enjoy.

Lorissa