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These corn muffins are rich in taste and nutrition. The winter squash imparts vitamin-rich sweetness, and the dulse flakes add extra iron.
Preparation facts
Cooking Time: 20 minutes
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 15
Yield: 18 muffins
Ingredients
2 cups (305g) cornmeal
2 cups (240g) whole wheat pastry flour
4 tsp (15g) non-aluminum baking powder
1/4 tsp (2g) sea salt
3 Tbs (8g) dulse flakes
1/2 cup (120mL) cold-pressed vegetable oil
1/2 cup (120mL) maple syrup
2 eggs
1 1/2 to 2 cups (360 to 480mL) water
3/4 cup (85g) leftover baked winter squash (buttercup, butternut or delicata squash) or substitute same amount of leftover baked sweet potato
1/3 cup (50g) pumpkin seeds
Directions
Preheat oven to 375°F (190°C). Lightly oil muffin tins or line with paper muffin cups.
Sift dry cornmeal, flour, baking powder, salt, and dulse flakes together in a mixing bowl and set aside.
In a separate bowl, whisk together oil, syrup, eggs, water and squash until smooth. Combine wet and dry ingredients and mix with a minimum of strokes. Spoon batter into muffin cups. Decorate tops of muffins with pumpkin seeds. Bake 20 minutes.
Nutrition facts
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
