Breakfast
Sunshine Muffins
Makes 6 muffins
Sunshine Muffins
Makes 6 muffins
Whole grain muffins sweetened with butternut squash purée make a wholesome breakfast or snack.
Nutritional information per muffin:Calories 143 (38 % from fat) ∙ carb. 18 g ∙ pro. 4g fat 6g sat. fat 1g ∙ chol. 33mg ∙ sod. 179mg calc. 93mg ∙ fiber 2g
Ingredients
- nonstick cooking spray
- 1cup whole wheat flour
- 1teaspoon baking powder
- ¼teaspoon salt
- ¼teaspoon cinnamon
- ¼cup butternut squash purée
- 2tablespoons vegetable oil
- 1tablespoon pure maple syrup
- ¼cup plain yogurt
- 1large egg
- ½teaspoon pure vanilla extract
- 2tablespoons whole milk (nondairy milk may be substituted)
Preparation
- Preheat oven to 375°F. Thoroughly spray a six-cup muffin tin.
- Stir together the flour, baking powder, salt and cinnamon in a small bowl.
- Put the purée, oil, syrup, yogurt, egg, vanilla and milk into the work bowl fitted with the steaming blade. Pulse on chop to incorporate ingredients, about 10 long pulses.
- Sprinkle the dry ingredients evenly over the wet ingredients in the work bowl. Pulse gently until ingredients are just evenly incorporated. Be careful not to overmix.
- Scoop even amounts (each about a scant ¼ cup) of batter into the prepared muffin tin.
- Bake in preheated oven until tops are golden and a cake tester comes out clean, about 12 to 15 minutes.
