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Prep Time: 8 Minutes Cook Time: 25 Minutes |
Ready In: 33 Minutes Servings: 24 |
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This recipe comes from the magazine Natural Solutions. I dig squash and I love the idea of using it in unexpected ways-like in fruit muffins. Ingredients:
1 cup flour |
1 cup whole wheat flour |
1/2 cup honey |
1/2 teaspoon baking powder |
1 tablespoon orange zest |
1 teaspoon cinnamon |
1/4 cup egg substitute |
1/2 cup orange juice |
2 tablespoons canola oil |
1 cup cooked squash |
3/4 cup chopped cranberries |
3/4 cup raisins |
1/2 cup chopped dates |
Directions:
1. Mix the flours, honey, baking powder, orange zest and cinnamon.
2. Blend in the egg, orange juice, canola oil and cooked squash to form a batter.
3. Add the cranberries, raisins, and chopped dates and stir to blend.
4. Pour into muffin tin and bake at 350 for 20 to 25 minutes.
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