Sunday, January 10, 2010

Butternut Squash Chocolate Chip muffins (for H!)

My main New Years resolution is to provide more organic, fresh, and wholesome food for Harrison. It is so easy to grab and go with food that requires no prep, cooking, or clean-up. I search online for a muffin recipe with squash and wow...this one is a winner. We only used half the chocolate chips and they are fantastic!

3/4 cup all purpose flour
3/4 cup white wheat flour
1/2 teaspoon of salt
1 cup sugar
1 tsp baking soda
1 cup acorn squash puree (pumpkin, butternut, or other winter squash will work)
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup chopped walnuts (optional)
1/2-1 cup semi-sweet chocolate chips

Combine dry ingredients in one bowl. Combine the eggs, sugar, water, oil in another bowl. Combine wet and dry ingredients and mix by hand just until combined. Do not over mix. Stir nuts and chocolate chips. Bake in lined or unlined muffin tins at 350 for 20-25 minutes.

*For mini muffins bake for approximately 11 minutes!

(based on this Simply Recipes by Elise)

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