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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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These muffins are a tasty way to sneak some fruits and veggies into your diet on a busy morning. Even your kids will like them, and you don't have to tell them that they are full of squash!! Ingredients:
1 cup all-purpose flour, sifted |
1 cup whole wheat flour |
1/4 cup ground flax seeds |
1 cup skim milk |
1 egg, beaten lightly |
1 1/2 cups melted margarine or 1 1/2 cups soy margarine |
1/2 cup grated yellow squash |
1/2 cup chopped tart apple |
1/4 cup firmly packed brown sugar |
1/4 cup golden raisin |
1/4 cup dried sweetened cranberries |
1/4 cup dried tart cherry |
1/2 teaspoon salt |
1/8 teaspoon clove |
3 teaspoons baking powder |
Directions:
1. Preheat oven to 350*.
2. Line muffin tins with paper liners.
3. In a large bowl, mix all ingredients. If mixture seems too wet, add a little more flour, if a little too dry, add a bit more milk. (A lot of it depends on your apples and squash, and the amount of moisture they are holding). It should form a thick batter.
4. Fill muffin cups 2/3rds of the way full and bake 12-15 minutes, or until a toothpick inserted in the center comes out clean.
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